A refreshing cranberry, celery and pecan relish with cherry gelatin.

Cranberry Relish

2 cups fresh cranberries
1 1/4 cup water
1 cup granulated sugar
1 (3-ounce) package cherry gelatin
1 cup chopped pecans
1/2 to 1 teaspoon salt
3/4 cup chopped celery

1. In saucepan, bring cranberries, water and sugar to a boil; cook until all cranberries are popped open.
2. Place gelatin in heat-proof bowl; pour hot cranberry mixture over gelatin and stir until gelatin is dissolved. Refrigerate.
3. When mixture is nearly set, add pecans, salt and celery. Refrigerate until firm and serve.

Serves 8.