In a saucepan, cook the cranberries in 1 cup water until berries pop.
Drain pineapple juice into measuring cup and add water to make 1 cup. Combine with cranberries and bring to a boil. Remove from heat.
Add Jello and sugar. Stir until well dissolved.
Add the pineapple and walnuts. Stir well to blend.
Pour a dish and refrigerate until thickened and set. Makes 6 servings. Enjoy!