1 8-ounce can crushed pineapple, drained, reserving juice
1/2 cup cranberry juice cocktail
2 tablespoons lemon juice
1 3-ounce package raspberry-flavored gelatin
1 16-ounce can whole berry cranberry sauce
1/2 cup chopped celery
1. Combine reserved pineapple juice, cranberry juice cocktail and lemon juice in a medium saucepan. Break up cranberry sauce with a fork. Stir into gelatin mixture.
2. Bring to a boil. Remove from heat. Add gelatin, stirring until it is completely dissolved.
3. Refrigerate until mixture begins to set. Stir in pineapple and celery.