1 (3 oz.) pkg. Jello (strawberry or raspberry)
1 c. boiling water
3/4 c. fruit juice
1 (8 oz.) can whole berry cranberry sauce
1 c. diced apples or celery
1/3 c. coarsely chopped nuts

Dissolve Jello in boiling water. Add fruit juice and cranberries. Chill until slightly thickened. Stir in remaining ingredients. Pour into 4-cup mold or individual molds. Chill until firm. Unmold on lettuce leaves.

NOTE: Recipe may be doubled; use only 1 cup fruit juice.