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2 cups cranberries (thaw if frozen)
1 cup sugar
1 3-ounce package lemon Jello
3/4 cup chopped celery
1 cup chopped nuts
lettuce leaves
1. Chop cranberries in food processor for about 30 seconds.
2. Mix cranberries with sugar and let stand until sugar dissolves, about 45 minutes to 1 hour.
3. Boil 1 cup of water; add Jello and stir until dissolved. Chill until just beginning to gel.
4. Stir cranberries, celery, and nuts into Jello.
5. Pour into mold that has been lightly sprayed with Pam. Cover and refrigerate until firm.
6. Just before serving, arrange lettuce on serving plate. Unmold congealed salad onto plate. Garnish as desired. (Mint leaves and lemon or orange slices are pretty.)
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