1 lb. fresh cranberries
2 pkgs. cherry Jello
1 c. sugar
1 c. green grapes
1 c. celery, chopped
1 can crushed pineapple

Cook cranberries in 3/4 cup water until berries split. While hot dissolve Jello and sugar in mixture. Cool until lukewarm. Add grapes, celery, undrained pineapple and nuts. Chill in 1 1/2 quart mold. Yields 12 servings.