Instructions

1. In a small bowl, stir the envelope of plain gelatin into 3 tablespoons of water. Allow the mixture to sit until the gelatin has absorbed the water and formed a thick jelly-like texture, about 5 minutes.
2. In a medium saucepan, bring sugar and the remaining 1 cup of water to a
3. boil. Stir briefly to dissolve the sugar, then add the cranberries.
4. Allow the water to come back up to a boil, then turn the heat down to medium-low. Cover with a lid and let the cranberries simmer for about 10 minutes or until the cranberries burst.
5. Stir in the softened gelatin, lemon juice, and cinnamon. Place the saucepan in the refrigerator to cool slightly.
6. In a large bowl, combine the celery, apple, and walnuts.
7. Pour cranberry mixture into the bowl with the celery mixture. Stir to combine, then place the cranberry sauce in the refrigerator to cool completely, about 2 hours.
8. Serve chilled.