PAT'S CRANBERRY SALAD

2 boxes raspberry jello
1 large can crushed pineapple in juice
1 can whole cranberry sauce
1 medium apple, peeled, cored, and chopped
2/3 cup chopped walnuts or pecans

Drain pineapple juice into 4 cup measure. Add enough water to make 3 cups. Bring this to a boil and remove from heat. Add jello and stir 2 minutes. Add whole cranberry sauce and mix well, making sure all cranberry sauce is combined. Place in refridgerator and chill 1-2 hours or until soft set. Once soft set, add in pineapple, apple, and nuts. Fold in to mix well and pour into serving bowl or dish. Return to refridgerator and chill overnight.