6 oz. pkg. raspberry Jello
1 c. water
1 can whole cranberry sauce
1 (20 oz.) can crushed pineapple, undrained
1 c. seedless green grapes
1 c. celery, chopped
1 c. nuts, chopped

Bring water to a boil. Stir into Jello until it is dissolved. Add remaining ingredients, stirring to blend. Pour into mold or pan. Refrigerate until set.