1 8oz. Can crushed pineapple, drained, reserving juice            
1/2 cup Cranberry Juice Cocktail        
2 tablespoons lemon juice
1 3oz. package raspberry gelatin
1 16oz. Can Whole Berry Cranberry Sauce
1/2 cup chopped celery

Combine reserved pineapple juice, cranberry juice and lemon juice.
Bring to a boil in a medium saucepan. 
Remove from heat.
Add gelatin, stirring until it is completely dissolved.  

Break up cranberry sauce with a fork. 
Stir into gelatin mixture. 

Refrigerate until mixture begins to set. 
Stir in pineapple and celery.

Pour into 4-cup mold. Chill until firm.  

Makes: 8 servings