1 pkg. (3 oz.) Jello (any red, preferably strawberry)
1 c. boiling water
3/4 c. canned pineapple juice
1 can (8 oz.) whole cranberry sauce
1 c. diced apples or celery (or use 1/2 c. each apples and celery)
1/3 c. coarsely chopped nuts

Dissolve gelatin in boiling water; a little less than 1 cup. Add pineapple juice (a small can is 3/4 cup). Add cranberry sauce and chill until slightly thickened. Stir in remaining ingredients. Pour into a 4 cup mold, or individual molds. Chill until firm and then remove from mold. Makes 3 1/2 cups or 10 relish servings.