2 1/2 c. crushed pineapple
2 (3 oz.) pkgs. cherry gelatin
3/4 c. sugar
1 to 2 tbsp. lemon juice
1 1/2 c. ground cranberries
1 sm. orange, ground
1 c. chopped celery
1/2 c. broken walnuts or pecans

Drain pineapple, reserving syrup. Combine gelatin and sugar; dissolve in 2 cups hot water. Add 1/2 cup cold water, lemon juice and reserved pineapple syrup. Chill until partially set. Add pineapple and remaining ingredients; turn into 2 quart mold. Chill until firm. Unmold to serve.