2 cups fresh or frozen cranberries, thawed
1 cup sugar
1 small (3-ounce) package lemon-flavored gelatin
1 cup boiling water
1 cup chopped celery
1 cup chopped walnuts
Position knife blade in food processor bowl; add cranberries.
Process 30 seconds or until chopped. Combine cranberries and sugar
in a large bowl; let stand 1 hour or until sugar dissolves.
Combine gelatin and boiling water in a large bowl; stir 2 minutes
or until gelatin dissolves. Chill until the consistency of
unbeaten egg white. Stir cranberry mixture, celery, and walnuts
into gelatin mixture. Pour into lightly oiled 4-cup mold. Cover
and chill until firm. Unmold salad onto lettuce-lined plate.
Yield: 6-8 servings.
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