|Unflavored gelatin leaves||1|
|Cider||1 1⁄2 Cup (24 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Carrots||1⁄2 Cup (8 tbs), ground|
|Celery||1 Cup (16 tbs), chopped|
|Cranberries||1⁄2 Cup (8 tbs), ground|
Soften gelatin in 1/2 cup cider.
Heat re maining cider; do not boil.
Add sugar to hot cider.
Pour over softened gelatin and stir until dissolved.
Chill until slightly thickened.
Add carrots, celery and cranberries; pour into 1 quart mold.
Chill until firm