2 c. ground fresh cranberries
1 1/2 c. sugar
2 pkgs. raspberry or cherry Jello
2 c. hot water
1 c. pineapple juice (cold)
1 (20 oz.) can crushed pineapple (cold)
2 c. celery, finely chopped
1 1/2 c. pecans or walnuts, finely chopped (optional)

Pour sugar over cranberries. Dissolve Jello in hot water; add cold pineapple juice, stir well. Add pineapple, cranberries, celery and nuts. Pour into tube pan, bundt pan or other mold. Chill overnight. To remove from tube or bundt pan, flat briefly in hot water. Or serve on lettuce garnish if cutting squares from 9 x 13 inch dish.