Molded Cranberry Fruit Salad

1 8- oz. can crushed pineapple, drained, reserving juice
1/2 cup water
2 tablespoons lemon juice
1- 3 oz. package raspberry gelatine
1 16 oz. can whole berry cranberry sauce
1/2 cup chopped celery (but I bet chopped walnuts would be good too)

Combine reserved pineapple juice and water and lemon juice in a medium saucepan. Bring to a boil. Remove from heat. Add gelatine, stirring until completely dissolved. Break up cranberry sauce with a fork, stir into gelatine mixture. Refrigerate until mixture begins to set. Stir in pineapple and celery or nuts. Pour into a 4 cup mold. Chill until firm. Makes 8 servings!

Patricia