2 cans jellied cranberry sauce
2 envelopes gelatin
1/2 c. cold water
1/2 tsp. salt
2/3 c. chopped walnuts
2/3 c. diced apples
1/2 c. chopped celery

Crush sauce with a fork. Put gelatin in water; let stand 2 minutes. (Do this in a small, flat bowl.) Place dish in pan of boiling water after gelatin is absorbed. let stand until dissolved. Stir a bit. Add gelatin to cranberry sauce and stir until smooth. Place in refrigerator for 1 or 2 hours until partially jelled.