Ingredients:
20 oz. crushed pineapple
2 3-oz. packages raspberry gelatin mix
1 16-oz. can whole cranberry sauce
1/2 teaspoon orange zest
1/3 Cup orange juice
2 Tablespoons lemon juice
3/4 Cup sliced celery
Directions:
Drain liquid from pineapple into a measuring cup, then add water to it to equal 1 Cup. In a saucepan over medium heat, bring the pineapple juice to a boil, add gelatin and stir until dissolved. Remove from heat, add cranberry sauce, orange zest, orange juice and lemon juice. Blend together and cool until slightly thickened. Stir in pineapple and celery, then pour into a mold or 8-inch square pan. Chill until firm. Serves 6.