1 sm. pkg. cherry jello
1 c. hot water
1 can whole cranberry sauce
1/2 c. diced celery
1/4 c. chopped nuts
1 c. sour cream

Make jello, chill until thick. Break up cranberry sauce. Stir into jello with nuts and celery. Fold in sour cream. Pour into 1 quart mold. At holiday time I save small juice cans and use them for individual molds. Place a candle on top of each. Serves 6.