Crust:

6 oz. walnuts finely chopped
1/4 lb. unsalted butter softened
1/4 c. sugar
1 1/4 to 1 1/2 c. sifted flour
1 egg, beaten
1 tsp. vanilla or almond extract

Preheat oven to 350 degrees. Mix together all the ingredients until well blended and press into a 9 inch buttered spring form pan. Chill for 30 minutes. Bake 15 to 20 minutes or until golden brown.

FILLING:

1 envelope softened gelatin
3 c. fresh cranberries
1 c. sugar
1/2 c. Red Currant Jelly

Soften gelatin in 1/4 cup cold water. In a saucepan, combine cranberries, sugar and jelly. Cook for 10 minutes over low heat. Stir in gelatin and cool. Pour into crust. Serve with whipped cream or cool whip