Cook 2 cups cranberries in 1 cup of water for 20 minutes. Stir in 1 cup sugar and cook 5 minutes longer. Soften 1 envelope of unflavored gelatin in 1/4 cup of cold water. Add to hot cranberries and stir until dissolved. Set aside to cool.

When mixture begins to thicken add 1/2 cup each of chopped celery, nuts and 1/2 teaspoon salt. Turn into mold that has been rinsed with cold water. Chill until firm. Unmold on serving plate. Makes about 6 servings.