4 c. cranberries
1 1/2 c. sugar
2 envolopes unflavored gelatin
1 c. chopped celery
1 c. diced apples
1/2 c. chopped, salted peanuts
Cook cranberries in 2 c. water until skin breaks. Rub through sieve, then add sugar and boil gently for 5 minutes. Remove from heat.
Soften gelatin in 1/2 c. cold water. Blend into hot cranberry mixture. Let cool until mixture mounds slightly when dropped from spoon. Add chopped celery, apples, and peanuts.
As a variation, use 1 c. Tokay grapes (seeded and quartered), 1 c. pineapple, or 1/2 broken walnuts.
Submitted by Tim Grant
Contributed on: and modified on Friday March 3rd, 2006