1 lb. can cranberry sauce
1 env. plain gelatin
1/4 c. cold water
2 tbsp. lemon juice
1 c. ginger ale
3/4 c. unpeeled apple, diced
3/4 c. diced celery
1/2 c. chopped nut meats

Soften the gelatin in cold water. Place cup with gelatin in pan with boiling water until gelatin is dissolved. Crush the cranberry sauce with a fork. Stir the dissolved gelatin into the crushed cranberry sauce. Cool slightly. Add the ginger ale and mix well.

Chill in the refrigerator until mixture begins to congeal. Fold in apples, celery and nuts. Turn into 1 large mold or 6 individual ones. Grease molds before pouring into salad.