1 (6-ounce) package raspberry gelatin
2 cups boiling water
1 cup cold water
2 tablespoons lemon juice
1 (16-ounce) can whole berry cranberry sauce
1 cup diced celery
1 cup chopped pecans
Dissolve gelatin in boiling water; add cold water and lemon juice. Chill until slightly thickened.
Stir in cranberry sauce, celery and nuts. Pour into 2-quart mold or glass serving dish. Chill until firm.
Makes 8 to 10 servings.