YIELD: 8 servings
DIRECTIONSCombine 1 cup of cider with gelatin in small saucepan. Let stand 5 minutes. Cook over very low heat until gelatin is dissolved, stirring constantly. Remove from heat and stir in honey and remaining cider. Pour lemonade concentrate over diced apples and stir to coat all sides to prevent darkening. Remove apples and set aside. Stir lemonade into gelatin mixture. Refrigerate until beginning to get thick and syrupy. Stir in apples, celery and nuts. Pour into 1-1/2 quart mold and chill until firm.