Cranberry Pineapple Salad

1 can (20 oz.) crushed pineapple in juice

2 packages (3 oz.) raspberry flavor gelatin

1 can (16 oz.) whole berry cranberry sauce

 2/3 cup chopped nuts

1 apple, chopped fine

Drain pineapple, reserving juice.  Add enough water to juice to measure 2 ½ cups, pour into saucepan. 

Bring to boil, pour over gelatin and mix in large bowl.  Stir 2 minutes until completely dissolved. 

Stir in pineapple, cranberry sauce, nuts and apple.  Put in mold or dish.  Refrigerate overnight or until firm.