1/2 c. canned crushed pineapple, well drained
1 (3 oz.) pkg. lemon gelatin
1/2 c. celery, cut fine
1 c. canned thick cranberry sauce (either whole berry or jellied type)

Drain pineapple well. Dissolve gelatin in 1 1/2 cups hot water. Set in refrigerator. When slightly thickened, add celery, pineapple and cranberry sauce. Turn into mold and chill.