Cranberry Relish Gelatin

• 1 (1/4 ounce) package sugar-free raspberry gelatin (or any red gelatin)
• 1 cup boiling water
• 2 stalks raw celery, finely diced
• 2 oranges, juice and zest of
• 3 fresh apples (1.5 cup, chopped or ground)
• 2 cups cranberries, ground
• 1 (1/4 ounce) envelope unflavored gelatin
• 1/4 cup Splenda granular, artificial sweetener (to taste)
• walnuts (all are nice, optional) (optional) or hazelnuts (all are nice) (optional)

1. Before I begin, I refrigerate the celery, oranges and apples; and freeze the cranberries. Having all the produce cold will help the gelatin set up quickly.
2. Choose any red gelatin - raspberry, cherry, black cherry, etc. Bring 1 cup water to boil and dissolve gelatin in large bowl. Add 4-5 ice cubes and allow to cool.
3. While gelatin is cooling, chop, grate or grind produce. I use a meat grinder to run all the produce through; however a grater can be used or even a food processor.
4. I begin with the oranges - which produces mostly juice and will keep the apples from discoloring. Grind, chop or juice your oranges into a large bowl; next run the celery through, then apples and finally cranberries.
5. If you really like cranberries use a whole bag, if it is not a real favorite, use less.
6. Sprinkle the package of unflavored gelatin and sweetener (Splenda or other) over the chopped up produce and stir to dissolve.
7. Optional: Add chopped nuts, pecans, walnuts, hazelnuts and stir. Pour all the produce into the cooling gelatin, stir to taste and see if it is sweet enough for your taste, or if it is too sweet grind a few more cranberries inches.
8. When you are satisfied, pour into covered container and refrigerate until fully set.

raspberry gelatin, boiling water, stalks raw celery, oranges, fresh apples, cranberries, unflavored gelatin, splenda, walnuts

Taken from www.food.com/recipe/cranberry-relish-gelatin-327410 (may not work)