2 (6 oz.) pkgs. cherry, black cherry, or raspberry flavored gelatin
4 c. boiling water
2 (16 oz.) cans whole cranberry sauce
2 c. chopped celery
1 c. chopped walnuts

Lightly oil a 12-cup fluted tube pan. In large bowl dissolve gelatin in boiling water. Chill until slightly thickened, but not set. Stir in remaining ingredients. Pour into prepared pan. Chill until firm. Unmold onto serving plate. Yield: 10-12 servings.