Perfect for the fall and winter holidays, this nutty cranberry salad pairs well with roasted chicken, turkey and baked ham.

Cranberry Crunch Salad

1 (6-ounce) package raspberry gelatin

2 cups boiling water

1 cup cold water

2 tablespoons lemon juice

1 (16-ounce) can whole berry cranberry sauce

1 cup diced celery

1 cup chopped pecans

1. Dissolve gelatin in boiling water; add cold water and lemon juice. Chill until slightly thickened.
2. Stir in cranberry sauce, celery and nuts. Pour into 2-quart mold or glass serving dish. Chill until firm.

Makes 8 to 10 servings.