1 lg. can crushed pineapple, drained and reserve the juice
2 tbsp. lemon juice
1 lg. box cherry Jello
1 can cranberries with the berries
1/2 c. diced celery
1/2 c. chopped pecans

In saucepan add pineapple juice and cranberries (mashed); add lemon juice. Bring to a boil and add Jello mix. Set aside. Add crushed pineapple, celery, and nuts. Refrigerate for about 1 hour.