Ingredients
1 teaspoon unflavored gelatin1 tablespoon plus 1 cup cold water, divided 1 cup boiling water1 package (3 ounces) raspberry gelatin3 cups (12 ounces) fresh or thawed frozen cranberries, divided 2 medium apples, cut into wedges1 medium navel orange, peeled1 cup sugar1/2 cup chopped walnuts1/2 cup finely chopped celery
Preparation
Sprinkle unflavored gelatin over 1 tablespoon cold water; let stand 1 minute. Add boiling water and raspberry gelatin; stir until gelatin is dissolved, about 2 minutes. Stir in remaining cold water. Refrigerate until thickened, about 45 minutes.
Pulse 2-1/3 cups cranberries, apples and orange in a food processor until chopped. Transfer to a small bowl; stir in sugar. Stir fruit mixture into thickened gelatin. Fold in walnuts, celery and remaining whole cranberries.
Coat a 10-in. fluted tube pan, an 8-cup ring mold or two 4-cup molds with cooking spray; pour in gelatin mixture. Cover and refrigerate overnight or until firm. Unmold onto a platter.
