1 - 20 oz. can crushed pineapple, undrained
1 large package raspberry or cherry gelatin
1 - 16 oz. can whole berry cranberry sauce
1 medium apple, chopped
2/3 c chopped walnuts
Drain pineapple, reserve juice. In medium saucepan combine reserved juice & water to make 3 cups; heat to boiling. Add gelatin; stir at least 2 minutes until completely dissolved. Stir in cranberry sauce. Pour into large bowl. Refrigerate 1.5 hour or until slightly thickened.
Stir in pineapple, apple and walnuts; stir gently until well blended. Pour into medium serving bowl or mold.
Refrigerate 4 hours or until firm.
