Mix jello with 2 cups of boiling water, 2 cups of drained pineapple
juice (add water to make 2 cups), and lemon juice. Add pinch of
salt. Put in refrigerator to jell. Break up cranberries with fork into
small pieces. Add to jello along with pineapple, celery and nuts.
Pour into 9 by 13 in. pan. Set overnight.
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