Jellied Cranberry Relish

• 4 c. (1 lb.) fresh cranberries, chopped nicely
• 1 c. sugar
• 1 envelope unflavored gelatin
• 1/2 c. apple juice
• 1/4 c. finely chopped celery
• 1/4 c. chopped pared apple
• 1/2 orange, chopped, with juice and all
• 1/4 c. chopped pecans or walnuts

1. Wash cranberries, drain and remove stems.
2. Chop rather fairly fine.
3. Add sugar.
4. Let cranberry mixture stand 15 minutes, stirring occasionally.
5. Sprinkle gelatin over apple juice in a small saucepan.
6. Soften for 5 minutes.
7. Place over low heat, stirring until gelatin is dissolved.
8. Add gelatin mixture, celery, apple and nuts to cranberries; mix well.
9. Turn into a 2 1/2-quart mold.
10. Refrigerate until firm, about 6 to 8 hours or overnight. To unmold, run a small spatula around the edge of mold.
11. Invert on a serving plate.
12. Place a hot, damp dishcloth on bottom of mold; shake to release.
13. Repeat procedure, if necessary.
14. Makes 8 servings.

fresh cranberries, sugar, unflavored gelatin, apple juice, celery, apple, orange, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=762752 (may not work)