1 lb. fresh cranberries
2 lg. red apples
1 1/2 c. sugar
1 (3 oz.) pkg. raspberry Jello
1 1/2 c. hot water
1/2 c. nuts, chopped

Chop cranberries and apples. Add sugar and let stand overnight. Next day, dissolve Jello in hot water and add to mixture. When chilled, but not set, add nuts. Put in mold and place in refrigerator.