2 Cups cranberries 1 1/4 Cups cold water 1 Cup sugar 1/2 Cup celery chopped 1/4 Cup nuts chopped 1/2 Tsp. salt 1 Envelope Knox gelatin
Cook cranberries in 1 cup water for 20 minutes. Stir in sugar and cook for 5 minutes longer. Soften gelatin in 1/4 cup cold water and add to hot cranberries. Stir until gelatin is thoroughly dissolved. Cool and when mixture begins to thicken, add celery, nut meats and salt. Refrigerate.
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