1 (15 oz.) pkg. fresh cranberries
1 1/2 c. sugar
1 1/2 c. dry red wine
1 1/2 c. water
1 env. unflavored gelatin
1 (6 oz.) pkg. lemon Jello
1 1/2 c. diced celery
3/4 c. chopped walnuts

1. In 3 pint saucepan, combine cranberries, sugar, wine and 1/2 cup water; sprinkle unflavored gelatin over cranberry mixture.

2. Over medium heat, heat mixture to boiling, stirring constantly. Reduce heat to low; simmer 3 minutes, stirring constantly.

3. Stir in lemon Jello until completely dissolved. Remove from heat; stir in 1 cup cold water.

4. Refrigerate about 2 hours.

5. Gently fold in celery and walnuts into gelatin mixture. Pour into 8 cup mold. Cover and refrigerate about 3 1/2 hours.