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2 pkg. unflavored gelatin
1/2 c. cold water
2 (16 oz.) cans jellied whole
cranberry sauce
1/4 tsp. salt
1/4 c. sugar
3/4 c. orange juice
1 c. chopped pecans
1 c. chopped celery
1 1/2 c. chopped apple

Dissolve gelatin in cold water, then melt this mixture
over low heat. Mix together the cranberry sauce, salt, sugar
and orange juice and warmed gelatin. Set aside. Cool slight-
ly. After chopping fruits and nuts, fold into gelatin mixture.
Pour into oblong Pyrex dish. Chill to set. Serves 12.

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