In a small bowl, drain the pineapple, reserve the juice and set aside.  Add enough cold water to the pineapple juice to measure 3 cups. Pour liquid into a saucepan and bring to a boil.

Pour dry gelatin mix in a bowl and stir in boiling pineapple liquid and stir until completely dissolved.  Refrigerate 1-1/2 hours or until the mixture is slightly thickened.

Stir in the remaining ingredients; cranberry sauce, crushed pineapple and chopped apples until nice and uniform and there are no chunks of cranberry sauce remaining. 

Refrigerate until firm {3-4 hours}. Serve.