Cranberry Gelatin Mold

This is from TOH magazine. I take them out from the library and post the ones I would like to try so that I don't lose them.

• Ready In: 15 mins
• Serves: 8
• Yields: 8 3/4 cup servings

Ingredients

• 2 (3 ounce) packages raspberry gelatin powder
• 3  cups boiling water
• 1 (16 ounce) can whole berry cranberry sauce
• 3  tablespoons lemon juice
• 1 (8 ounce) can  unsweetened crushed canned pineapple (drained)
• 1⁄2 cup celery, finely chopped

Directions

1. In a large bowl, dissolve gelatin in boiling water.
2. Stir in cranberry sauce and lemon juice until blended.
3. Chill until partially set.
4. Stir in pineapple and celery. Pour into a 6 cup ring mold coated with nonstick cooking spray.
5. Refrigerate until firm.
6. Unmold on to a serving platter.