2 (3 oz.) pkgs. cherry gelatin
1 1/2 c. boiling water
1 (1 lb.) can jellied cranberry sauce
1 peeled, chopped tart apple
1/2 c. diced celery
1/4 c. chopped nuts
1 c. sour cream

Dissolve gelatin in boiling water. Cool and refrigerate until slightly thickened. Break up cranberry sauce and add to gelatin. Add celery, nuts, and apple. Fold in sour cream. Place in mold/bowl and refrigerate. Serves 6 to 8 people.