Cranberry Crunch Salad - cooking recipe

Ingredients

1 envelope unflavored gelatin
1/2 c. orange juice
1 (1 lb.) can whole cranberry sauce
1/4 c. boiling water
1 tsp. sugar
1 1/2 c. finely chopped cabbage
1/2 c. chopped celery
1/4 c. coarsely chopped walnuts

Preparation

Sprinkle gelatin over orange juice to soften.
Let stand 5 minutes. Combine cranberry sauce, boiling water and sugar. Stir in softened gelatin; refrigerate until slightly thickened.
Fold in cabbage, celery and nuts.
Pour into individual molds or 1 1/2-quart mold.
Makes 6 to 8 servings.