1 lb. or 4 c. fresh cranberries
1 2/3 c. sugar
2 1/2 c. water
2 (3 oz.) pkgs. cherry or lemon gelatin
Juice of 1 lemon
Dash of salt
1 1/2 c. thin celery slices
1 c. coarsely chopped pecans or walnuts

Cook cranberries, sugar, and water on medium heat only until about half of berries have burst their skins (7 to 10 minutes). Don't cook until mushy. Remove from heat and immediately stir in gelatin. Stir thoroughly to be sure gelatin is completely dissolved. Add lemon juice and salt. Chill until syrupy. Add the celery and nuts. Pour into a 2 quart ring mold. Refrigerate. To serve unmold on crisp lettuce.