1 (8 oz.) can crushed pineapple and juice
2 tbsp. lemon juice
1 (3 oz.) pkg. raspberry jello
1 (16 oz.) can whole berry cranberry sauce
1/2 c. chopped celery
1/2 c. chopped nuts

Drain pineapple and reserve juice. In saucepan, add the juice, 1/2 cup water and lemon juice. Heat to boiling; add jello and remove from heat. Stir in remaining ingredients. Pour into 4 cup mold. Chill until firm.