2 (3 oz.) boxed red Jello
16 oz. cranberries
1 3/4 c. sugar
3 c. boiling water
16 oz. can crushed pineapple
1 env. Knox gelatin
1 c. diced celery
3/4 c. chopped nuts

Grind cranberries and add sugar and let stand. Dissolve Knox gelatin in 1 cup cold water. Prepare the Jello and hot water and add the Knox gelatin mixture. Chill until slightly firm and add drained pineapple, cranberries, celery and nuts. Refrigerate until firm.