1 box cherry gelatin
3 tbsp. sugar
1 c. water
1 can whole cranberry sauce
1/2 c. celery, chopped
1/2 c. pecans, chopped
1 c. sour cream
Lettuce

Dissolve the gelatin and sugar in 1 cup boiling water. Add the cranberries and chill until firm. Add celery and pecans. Mix well. Fold in sour cream and blend. Pour into an 8 inch square dish and chill. Cut and serve on lettuce.