In a medium saucepan, cook the cranberries in the water over medium/hi. Boil until the cranberries pop open. Take off heat and stir in sugar.

Place the pan back on the heat and bring to a boil for 5 minutes. Add the jello and stir to dissolve.

Pour the mixture into a dish and place into the refrigerator. Allow the jello to set up half way.

Add the rest of the ingredients and combine well.

Place the mixture in the refrigerator to finish setting up.

Garnish with more walnuts and serve cold.