1 (3-ounce) box raspberry or cranberry gelatin
1 cup boiling water
1 (16-ounce) can whole berry cranberry sauce
1/4 cup cold water
1 (8-ounce) can crushed pineapple with juice
1/2 cup chopped pecans
1/4 cup chopped celery
Dissolve gelatin in boiling water. Add cranberry sauce, breaking apart with a fork. Add cold water, pineapple and its juice, pecans, and celery. Stir well. Pour into bowl and chill in refrigerator until set.