1 lb. cranberries
30 lg. marshmallows
1 c. sugar
1 sm. pkg. lemon & orange Jello (and 1 raspberry)
1 1/2 c. water
Juice & grated rind of 1 lemon
2 c. apricot juice
1 cubed orange
1 cubed apple (tart)
1/2 c. celery
1 c. walnuts
1/4 tsp. salt
1/4 tsp. cinnamon
1/8 tsp. cloves

Dissolve Jello in hot water with salt and spices. Let cool until honey like consistency. Cook cranberries in 1 cup sugar with marshmallows only until cranberries pop and marshmallows are melted. Remove from stove. Add lemon juice, grated rind, 2 cups apricot juice (chilled). When cooled, add fruit, celery and walnuts and syrupy Jello.

Pour into wreath mold or 10-12 individual molds or 9 x 13 inch pan. Chill 3 hours.