Molded Cranberry-Orange Salad

• 1 teaspoon unflavored gelatin
• 1 tablespoon plus 1 cup cold water, divided
• 1 cup boiling water
• 1 package (3 ounces) raspberry gelatin
• 3 cups (12 ounces) fresh or thawed frozen cranberries, divided
• 2 medium apples, cut into wedges
• 1 medium navel orange, peeled
• 1 cup sugar
• 1/2 cup chopped walnuts
• 1/2 cup finely chopped celery

1. Sprinkle unflavored gelatin over 1 tablespoon cold water; let stand 1 minute. Add boiling water and raspberry gelatin; stir until gelatin is dissolved, about 2 minutes. Stir in remaining cold water. Refrigerate until thickened, about 45 minutes.
2. Pulse 2-1/3 cups cranberries, apples and orange in a food processor until chopped. Transfer to a small bowl; stir in sugar. Stir fruit mixture into thickened gelatin. Fold in walnuts, celery and remaining whole cranberries.
3. Coat a 10-in. fluted tube pan, an 8-cup ring mold or two 4-cup molds with cooking spray; pour in gelatin mixture. Cover and refrigerate overnight or until firm. Unmold onto a platter.

unflavored gelatin, cold water, boiling water, raspberry gelatin, cranberries, apples, orange, sugar, walnuts, celery

Taken from www.tasteofhome.com/recipes/molded-cranberry-orange-salad/ (may not work)