1/2 lb. (2 c.) fresh cranberries
1 seeded, quartered orange, unpeeled
1/2 c. chopped celery
1 3/4 to 2 c. granulated sugar
3 c. hot water
2 (3 oz.) pkg. lemon-flavored gelatin
1 c. chopped walnuts, if desired

Put cranberries and orange through food chopper. (Use coarse blade.) Add chopped celery and sugar. Add hot water to gelatin; stir until dissolved; refrigerate until as thick and syrupy as egg white. Add cranberry mixture. Refrigerate until set. Can be put into 1 1/4 quart mold. Serves 10.