3 c. fresh or frozen cranberries
3/4 c. sugar free maple syrup
1 env. unflavored gelatin
1 c. apple juice
1 1/4 c. chopped celery
1 c. chopped pecans
Apple wedges for garnish

Place cranberries in a blender. Blend; add maple syrup and let stand for 30 minutes, stirring occasionally. Blend again. In a small bowl sprinkle gelatin over 1/2 cup apple juice and let soften for 5 minutes. Heat gelatin over low heat, stirring until gelatin is dissolved. Add gelatin, remaining apple juice, celery, and nuts to cranberries. Stir to mix and turn into a 4-5 cup mold. Chill firm overnight. When ready to serve unmold onto a serving plate and garnish with apple wedges.