Instructions: Combine reserved pineapple juice, cranberry raspberry juice, and lemon juice in a medium saucepan. Bring to a boil. 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 a 4-cup mold. Chill until firm.

This recipe yields 8 servings.

Serving size: 1/2 cup.

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