Molded Cranberry Salad

Drain pineapple; add water to pineapple syrup to make 1/3 cup liquid.

Soften jello in syrup.

Cook cranberries in 1 cup water until skins pop; drain and add 1 cup hot juice to gelatin mixture. If needed, add boiling water to make 1 cup purée cranberries and stir in sugar, cinnamon and nutmeg.

Chop celery and nuts and add along with 1/2 cup pineapple, ground orange and juice of 1/2 lemon to gelatin mixture.