4 c. fresh cranberries
1 1/2 c. sugar
1 c. water
2 tbsp. plain gelatin
1/4 c. cold water
1 tbsp. fresh lemon juice
2/3 c. chopped pecans
1 c. diced celery

Wash cranberries. Boil sugar and water for 5 minutes. Add berries and cook until they burst, about 5 minutes more. Soften gelatin in cold water, then add to hot cranberry mixture, stirring until dissolved. Add lemon juice. Cool slightly. When mixture begins to thicken, fold in pecans and celery. Place in an oiled mold. Chill at least 6 hours. Garnish with endive, grapes, and orange sections. Serves 8 to 10.