6 oz. pkg. raspberry Jello
1 tsp. salt
2 c. hot water
1 c. cold water
3 tsp. lemon juice
1/2 c. chopped nuts
2 c. (16 oz.) whole cranberry sauce
1 c. drained (canned) crushed pineapple

Dissolve Jello and salt in hot water. Add cold water and lemon juice. Chill. When slightly thick, add nuts, cranberry sauce and pineapple. Spoon in mold or bowl and chill until set.