1 c. water
2 c. orange juice (divided)
2 (3 oz.) pkgs. lemon jello
1/4 tsp. salt
1 can whole cranberry sauce
1 small can crushed pineapple, drained
1/2 c. celery, finely chopped
1/2 c. chopped nuts

Heat water and 1 cup of orange juice to boiling. Dissolve jello and salt in boiling liquid in mixing/serving bowl. Stir in the remaining orange juice. Place in refrigerator to cool until the consistency of egg whites. Stir in cranberry sauce, pineapple, celery and nuts. Refrigerate until ready to serve.