Fresh Cranberry Relish

2 cups fresh cranberries
1 1/4 cup water
1 cup sugar
1 (3-ounce) package cherry gelatin
1 cup chopped pecans
1/2 to 1 teaspoon salt
3/4 cup chopped celery

In saucepan, bring cranberries and water to a boil; cook until all cranberries are popped open.
Place gelatin in heat-proof bowl; pour hot cranberry mixture over gelatin and stir until gelatin is dissolved. Refrigerate.
When mixture is nearly set, add pecans, salt and celery. Refrigerate until firm and serve. Serves 8.