6 oz. pkg. raspberry Jello
2 c. boiling water
1 c. pineapple juice
16 oz. can whole-berry cranberry sauce
1 c. diced apples (or drained crushed pineapple)
1 c. diced celery
2/3 c. chopped pecans

Dissolve gelatin in water then melt cranberry sauce in the hot mixture (I use a potato masher to blend it together). Add pineapple juice. Chill until thickened, about 1 hour. Stir in remaining ingredients. Chill until firm in a pretty glass bowl.