Drain and reserve syrup from pineapple, add water to equal 1 cup.

In a saucepan over medium heat bring pineapple juice to a boil, add gelatin and stir until dissolved. Remove from heat, add cranberry sauce, orange peel, orange juice, and lemon juice. Blend together and cool until slightly thickened.

Stir in pineapple and celery, turn into mold or 8-inch square pan. Chill until firm, about 2 hours.