1 (8 oz.) can of crushed pineapple
2 tbsp. lemon juice
1 pkg. raspberry Jello
1 can (16 oz.) whole berry cranberry sauce or 1 jar (14 oz.) cranorange cranberry sauce
1/2 c. chopped celery

In a bowl, drain pineapple reserving juice. In a saucepan mix together reserved juice, 1/2 c. water and lemon juice. Heat to boiling. Remove from heat and add Jello, stirring thoroughly. Break up cranberry sauce with a fork and stir into Jello mixture. Refrigerate until mixture begins to set. Stir in pineapple and celery. Pour into four cup mold. Chill until firm. This makes 8 servings.