Strain and reserve juice from crushed pineapple. Allow pineapple to continue to drain until all its juice has been separated. Combine water, orange juice, and pineapple juice in a medium saucepan. Add orange zest and spices. Bring to a boil, remove from heat and dissolve raspberry gelatin. Add cranberry sauce and stir until dissolved. Allow this mixture to chill in the fridge for 2 hours until soft set. While gelatin is in "soft serve" form (slightly set but not yet to full jello form), add chopped walnuts, crushed pineapple and apple chunks, stir to combine. Allow to chill until firm, about another 2 hours. I love to make this salad a day head to ensure it has plenty of time to set. You can totally make it the day of, just give yourself plenty of time.