In a large bowl, sprinkle unflavored gelatin over 1 tablespoon cold water. Let stand for 1 minute. Add boiling water and raspberry gelatin. Stir for 2 minutes to completely dissolve. Stir in remaining cold water. Refrigerate for 45 minutes or until thickened.
Place 2 1/3 cups cranberries, apples, and oranges in a food processor, and pulse until chopped. Transfer to a bowl. Stir in sugar. Stir into thickened gelatin. Fold in the nuts, celery, and remaining cranberries. Pour into a 10 inch fluted tube pan or an 8 cup ring mold coated with cooking spray. Cover and refrigerate until firm. Unmold onto a platter for service.
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|Serving Size: 1 Serving (196g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 40 (28%)|
|Amt Per Serving||% DV|
|Total Fat 4.4g||6 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 0.2mg||0 %|
|Sodium 10251.7mg||354 %|
|Potassium 321.4mg||8 %|
|Total Carbohydrate 20.9g||6 %|
|Dietary Fiber 2.6g||11 %|
|Sugars, other 18.2g|
|Protein 6.4g||9 %|
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Calories per serving: 141
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