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1
Wash, then grind the cranberries.
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2
Wash, zest & juice the orange, using as much pulp as you can gather (but remember, no white from the peel).
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3
Chop the celery.
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4
Mix cranberries, orange parts, sugar & celery, (add half of the wine now if you're using it).
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5
Refrigerate covered, overnight if possible (it is really not as good if you don't).
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6
The next day:
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7
Chop the nuts.
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8
Make lemon Jello according to package directions, but only use 1/2 of the water that the package calls for, let partially set.
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9
Add cranberry mixture from previous day & nuts.
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10
If you are using wine, add the rest of it now.
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11
Transfer into appropriate serving bowl, I prefer pretty glass or crystal, especially for the holidays, (I usually use a pretty glass bowl that has a lid).
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12
Refrigerate covered (minimum of 2 hours or so) or until set.
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13
I often double this recipe, when I do this, I use 1 package of lemon Jello, & 1 package of orange Jello, or 2 packages of one or the other, and 2- 12 oz packages of cranberries, not quite doubling the rest of the ingredients.
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14
And finally, say a quick thanks & smile up at heaven to my Grandma Thelma, who passed away this year.
