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Combine reserved pineapple juice, cranberry juice and lemon juice in a medium saucepan. Bring to a boil. Remove from heat. Add jello, stirring until it is completely dissolved. Break up cranberry sauce with a fork. Stir into the jello mixture. Refrigerate until mixture begins to set. Stir in pineapple and celery. Pour into a 4 cup mold. Chill until firm
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