1 env. unflavored gelatin
1 (16 oz.) can jellied cranberry sauce
1 c. shredded cabbage
1/2 c. celery, diced
1 tbsp. vinegar

In 1/2 cup cold water, soften gelatin and 1/4 tsp. salt - stir over low heat until gelatin dissolves. Beat cranberry sauce until it is smooth. Stir in mixture - cabbage, celery and vinegar; chill until firm.

This makes 3 cups. It can be put into 6 1/2 cup molds, or place it in a 1 1/2 quart loaf pan or dish. When firm, place it on a platter using a cake or pie cutter to slice and serve.