8 red firm apples,
juice of 1 lemon
1 can whole cranberry sauce
1/2 cup chopped candied ginger
1 tablespoon grated fresh ginger root
1/2 c. dried cranberries
3/4 cup coarsely chopped walnuts
1/2 c. orange juice

Grate the unpeeled but cored apples in fine julienne style and toss with the lemon juice. Mash up the cranberry sauce slightly and combine that with the grated apples and the remaining ingredients.

Refrigerate and allow the flavors to blend for at least 1 hour.

Submitted by: Carol Voigts