1. In a small bowl, sprinkle gelatin over 1/2 cup of apple juice; set aside. In a large saucepan, mix cranberries, remaining 1 1/2 cups apple juice and sugar. Bring to a boil over medium-high heat, stirring often to dissolve sugar. Cook until all the cranberries have popped, about 5 minutes. Reduce the heat to very low. Stir in gelatin and continue stirring until gelatin is completely dissolved, 1 to 2 minutes. Transfer mixture to a large bowl. Refrigerate until cool and partially thickened, about 2 hours. (A spoon drawn through the mixture should leave an impression.)
2. Lightly oil a 5-cup mold. Stir apple, celery and walnuts into cranberry mixture. Pour into prepared mold and cover with plastic wrap. Refrigerate until completely set, at least 8 hours. Can be prepared up to 2 days ahead.
3. To serve: Fill a large bowl with hot water. Dip mold, just to top edge, into water and hold for 5 seconds. Remove from water and dry mold. Remove plastic wrap. Invert the mold onto a platter. Holding mold and platter together, shake until salad releases. Cut into wedges to serve.
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|Serving Size: 1 Serving (37g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 22 (54%)|
|Amt Per Serving||% DV|
|Total Fat 2.5g||3 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 0mg||0 %|
|Sodium 3727mg||129 %|
|Potassium 52.7mg||1 %|
|Total Carbohydrate 3g||1 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 2.3g|
|Protein 2.3g||3 %|
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Calories per serving: 41
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