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