Dissolve gelatin (Knox) in 1/4 cup water. Heat cranberry sauce, break apart, add Knox, stir until gelatin is dissolved. Add pineapple and lemon juice. Set aside. Dissolve jello in 1 cup boiling water, cool, when thick, add cranberry mixture, chopped nuts, and celery. Pour into a suitable container. Chill till set.
In heavy pot put wine and sugar. Heat medium till it boils. Add rest of ingredients, put on high and bring to a boil. Put on low and stir occasionally for 10 minutes or until cranberries start to split. Remove from heat and remove cinnamon stick.
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