3 oz. pkg. raspberry Jello
1/4 tsp. nutmeg
1 c. boiling water
1 c. pineapple juice
1/2 c. fresh cranberries, ground
3/4 c. diced celery
1/3 c. slivered almonds

Mix together Jello and nutmeg, and add boiling water until dissolved. Then add pineapple juice. Chill until thickened. Stir in remaining ingredients. Pour into 5 ounce mold. Refrigerate - do not freeze. Serves 6 to 8.