1 1/2 c. sugar
1 c. water, divided
1 (12 oz.) pkg. fresh cranberries, chopped, divided
1 env. unflavored gelatin
1 c. celery, chopped
1/4 c. lemon juice

In saucepan cook sugar and 3/4 cup of the water over medium heat, stirring occasionally, until sugar is dissolved. Increase heat to high and bring mixture to boil. Boil 5 minutes or until syrupy. Reduce heat to medium and add 3 cups of the chopped cranberries. Cook 3 minutes or until tender.

Meanwhile, place remaining 1/4 cup water in small bowl. Sprinkle gelatin over water; let stand 1 minute or until softened. Reduce heat to low and stir gelatin mixture into cranberries. Cook about 2 minutes until dissolved.

Carefully transfer mixture to shallow heat-proof bowl and let cool 10 minutes. Stir in remaining uncooked chopped cranberries, celery and lemon juice. Cover and refrigerate until slightly thickened, at least 3 hours.