1 env. unflavored gelatin
2 c. water
6 oz. pkg. cherry-flavor gelatin
6 oz. pkg. lemon or lime gelatin
12 oz. fresh or frozen cranberries
2 med. celery stalks
17 oz. pineapple chunks, drained
1 c. sugar

In 4-quart saucepan, evenly sprinkle unflavored gelatin over 2 cups water, let stand 1 minute to soften gelatin slightly. Cook over medium heat, stirring frequently, until gelatin completely dissolves. Remove saucepan from heat, stir in cherry and lemon flavor gelatin until they completely dissolve. Stir in 3 cups cold water. Refrigerate until mixture mounds slightly when dropped from a spoon, about 1 hour.

Meanwhile, coarsely chop cranberries and mince celery. Place in medium bowl. Add drained pineapple and sugar, stirring until sugar completely dissolves.

Fold fruit mixture into thickened gelatin. Pour into 10-inch bundt pan or 12-cup mold. Cover and refrigerate until set, at least 3 hours. To serve, carefully unmold gelatin onto chilled platter. Serves 16.