1 (8 oz.) can crushed pineapple, drained (reserving juice)
1/2 c. cranberry juice cocktail or water
2 Tbsp. lemon juice
1 (3 oz.) pkg. raspberry gelatin
1 (16 oz.) can whole cranberry sauce
1/2 c. chopped celery
Combine reserved pineapple juice, cranberry juice or water
and lemon juice in a medium saucepan. Bring to a boil. Remove from
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 a 4-cup mold. Chill until firm. To double, put
into a 9 x 13 pan. Yields 8 servings.
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