Carefully wash cranberries; discard stems and any soft berries. In 2-quart
saucepan, heat 1 cup juice, the cranberries, and sugar to boiling over
medium-high heat. Reduce heat and simmer until berries pop--about 5
minutes.
Refrigerate 6-cup mold. In small bowl, sprinkle gelatin over 1 cup juice.
Let stand 5 minutes to soften. Add to hot cranberry mixture along with
salt; stir until gelatin is dissolved. Pour mixture into 2-quart bowl,
refrigerate, stirring occasionally, until mixture reaches consistency of
unbeaten egg whites--about 1 hour.
Fold apples, celery, and walnuts into slightly chilled cranberry mixture.
Spoon into chilled mold. Cover tightly and refrigerate at least 6 hours or
overnight.
To unmold, loosen edges of mold with spatula. Invert on serving plate.
Cover with hot, damp cloth. Shake to unmold. Refrigerate until ready to
serve. Garnish with celery leaves, if desired.
Posted to recipelu-digest by Nesb2@aol.com on Feb 8, 1998
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