1 can jellied cranberry sauce
2 env. unflavored gelatin
1/2 c. cold water
2 tbsp. lemon juice
1 c. ginger ale
1/2 unpeeled diced apple
1/2 c. diced celery
1/4 c. chopped nut meats

Crush cranberry sauce with fork. Soften gelatin in cold water; dissolve over hot water. Stir in cranberry sauce and add lemon juice and ginger ale; mix. Chill until partially set. Fold in remaining ingredients. Makes 1 quart.