1 (13 1/2 oz.) pineapple tidbits
16 oz. pkg. cherry-flavored gelatin
1 c. cold water
1 lb. raw whole cranberry sauce
1 c. chopped celery
1/2 c. chopped nuts

Drain pineapple, save the syrup. Add water to syrup to make 1 cup. Bring liquid to a boil and dissolve gelatin in the hot liquid. Add 1 cup cold water, chill until thick, but not set. Stir in cranberry sauce, pineapple, celery, and nuts. Pour into 2-quart mold. Chill until firm. Serves 10 to 12.