• (2) 12 oz. bags of fresh cranberries
• 5 or 6 medium-sized apples, peeled and diced
• 4 stalks of celery, minced
• 1 cup of walnuts or pecans (Though I usually prefer pecans in most recipes, I like walnuts best in this.)
• 3 small boxes raspberry jello
• 2-3 cups sugar, this is to taste
• 3 cups boiling water

Coarsely grind the cranberries. Fill your blender 2/3 full with cranberries and then add enough water to cover them. Put the lid on (this is critical – lol) and use the pulse button or if yours doesn’t have pulse, just cycle the blender off and on, off and on, until the cranberries are coarsely ground, but not mush.

Pour the blender contents into your strainer and let the liquid drain while you grind the next batch and repeat the process until all cranberries have been processed. It is VERY important to drain all the liquid from the cranberries before proceeding.

Peel and dice apples. Add to drained cranberries.

Finely chop or mince the celery. Pieces should be quite small, not bite-sized. Add the minced celery to the cranberry-apple mixture.

Stir in the nuts and then add the sugar. Stir well and make sure the sugar has coated all the pieces of fruit. It will start to “sweat” a bit of syrup from the fruit, so don’t panic if you see liquid, now.

Dissolve the raspberry gelatin in the boiling water. (Do NOT add additional cold water as package directions indicate.)

Put your cranberry mixture into the bowl you would like to serve it in or for the very adventurous, your gelatin mold. Press it down firmly in the bowl. Pour the dissolved gelatin over the top and refrigerate until set.