1 can (16 oz.) dark sweet cherries
1 pkg. (6 oz.) cherry gelatin
1 can (16 oz.) whole cranberry sauce
3/4 c. diced celery
1/2 c. chopped pecans
1/2 c. unpeeled diced apples

Drain cherries. Reserve liquid and add enough water to make 2 cups. Heat to boiling and dissolve gelatin. Chill until it begins to set. Add remaining ingredients. Pour into 6 cup mold or 13 x 9 inch baking pan sprayed with non-stick vegetable spray. Chill for 4 to 6 hours or overnight. (Makes 12 servings.)