Combine reserved pineapple juice, raspberry cranberry juice, and lemon juice in a medium saucepan. Bring to a boil. Remove from heat. Add gelatin, stirring until it is completely dissolved. Break up cranberry sauce with a fork. Stir into gelatin mixture. Refrigerate until mixture begins to set. Stir in pineapple and celery. Pour into a 4-cup mold. Chill until firm. Makes 8 servings. Per Serving: Cal. 114 (5%DV), Fat Cal. 0, Pro. 1g (1%DV), Carb. 28g (9%DV), Fat 0g (0%DV), Chol. 0mg (0%DV), Sod. 61mg (2%DV), Vit. A 2RE (0%DV), Vit. C 9mg (14%DV), Vit. E 0mg (0%DV), Calcium 7mg (0%DV), Iron 0mg (0%DV), Folate 4Ug (0%DV), Zinc 0mg (0%DV), Pot. 61mg (1%DV), Dietary Exchange: Fruit 2