2 (3 oz.) pkgs. orange or raspberry Jello
1 (16 oz.) can whole cranberry sauce
1 (8 3/4 oz.) can crushed pineapple
2 (7 oz.) bottles (about 2 c.) ginger ale
1/2 c. celery, chopped
1/2 c. walnuts, chopped

In saucepan, combine Jello and cranberry sauce. Heat and stir until almost boiling and Jello is dissolved. Stir in undrained pineapple and ginger ale. When fizzing has stopped, add celery and nuts and pour into mold. Chill until set. Garnish with orange and grapefruit sections. Serves about 8.