Instructions: Drain pineapple, save juice adding enough water to make 1 1/4 cups liquid. In a sauce pan, bring liquid to boil, remove from heat, stir in gelatin until dissolved. Break up cranberry sauce with a fork, stir into gelatin mixture. Cool until mixture begins to thicken, stir in crushed pineapple, celery, and nuts. Pour into mold. Chill until set.

Comments: This is a remarkably restrained gelatin-based salad, considering some of the fantastic combinations that turn up on the American table. However you may feel about food that quivers, at holiday time this cranberry classic will convince you it belongs on your plate. Its easy too.

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