Ready in 2 hours 30 minutes
This has been a family favorite for Thanksgiving for many years. It definitely beats the plain old cranberry sauce out of the can!
Combine cranberries and sugar in a large mixing bowl; let stand 15 minutes, stirring occasionally.
Sprinkle gelatin over apple juice in a small suacepan. Let gelatin soften for 5 minutes. Cook over low heat, stirring occasionally, until gelatin dissolves.
Add gelatin mixture, celery, apple, and pecans to cranberries; mix well. Pour into an oiled 4-cup mold. Chill.
To serve, unmold salad onto plate (soak mold briefly in warm water to loosen salad) and garnish with fresh parsley and cranberries.