2/3 cup Pink grapefruit segments (finely chopped)
1/2 cup Chili sauce
2 tbsp Prepared horseradish
1/4 tsp Celery salt
Pour enough grapefruit juice into six 4-inch mini fluted tube cake pans to almost fill pans. Freeze for at least 4 hours, preferably overnight.
In a small bowl, stir together grapefruit segments, chili sauce, horseradish, and celery salt. Cover and refrigerate until ready to serve.
To serve, dip mini fluted tube pans in warm water just long enough for the juice rings to release from the pans. Place juice rings in bowl and fill with cocktail sauce.