Thanksgiving Salad

1 (8 oz.) can crushed pineapple packed in juice
2 Tbsp. lemon juice
1 (3 oz.) pkg. raspberry jello
1 (16 oz.) can whole berry cranberry sauce
1/2 c. chopped celery

Drain pineapple in a bowl, reserving juice. In a saucepan, mix together reserved juice, 1/2 cup water and lemon juice. Heat to boiling. Remove from heat and stir in jello until dissolved. Break up whole berry cranberry sauce and stir into gelatin mixture. Refrigerate until mixture begins to set. Stir in pineapple and celery and pour into a 4 cup mold. Chill until firm. Makes 8 servings.

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