1- 16 oz can whole cranberry sauce
2 envelopes Knox gelatin
1/2 C cold water
1 C ginger ale
1 tbsp lemon juice
1/2 C diced celery
1/2 C diced apple
1/4 C chopped walnuts

Break up cranberry sauce in a medium mixing bowl and set aside. Sprinkle gelatin over water in a small saucepan and let stand for one minute. Heat over low heat until completely dissolved, stirring frequently.

Add gelatin to cranberry sauce and cool slightly. Add ginger ale and lemon juice and chill until it starts to set.

Stir in apple, celery and walnuts. Chill until firm.

Serves 12-16.