16 oz. cranberries
2 c. water
1 1/2 c. sugar
1 (6 oz.) pkg. raspberry Jello
1 (8 oz.) can crushed pineapple
1 c. celery, chopped
1 c. nuts, chopped

Cook cranberries in water until they pop. Add sugar and boil 2 minutes. Add dry Jello; stir well. Cool. Add pineapple, celery and nuts. Pour into mold or Bundt pan. Chill.