|Honey||1 1⁄3 Cup (21.33 tbs)|
|Water||1 Cup (16 tbs)|
|Fresh cranberries||4 Cup (64 tbs), washed|
|Unflavored gelatin||2 Tablespoon|
|Cold water||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Tablespoon|
|Celery||1 Cup (16 tbs), diced|
|Walnuts||1 Cup (16 tbs), chopped|
|Yogurt||1 Cup (16 tbs), served separately|
In saucepan, combine honey and water.
Place over medium heat and simmer for about five minutes.
Add cranberries and cook slowly, without stirring until all the skins pop open (about 5 minutes).
Soften gelatin in 1/4 cup cold water; dissolve in hot cranberry mixture.
Add lemon juice and cool.
When mixture begins to thicken, fold in celery and nuts; transfer to mold and chill until firm.
Unmold and serve with yogurt.