1 lb. cranberries
2 c. water
2 c. sugar
Juice of 1 lemon
Unpared red apples

Cook cranberries with water until tender and strain. Add sugar to strained cranberries and cook to jelly stage. Cool until nearly jellied.

Cut quarter-inch apple slices into five pie-shaped pieces each. Dip apple points in lemon juice and arrange in star shapes on bottom of mold, or molds, and fill with cooled cranberries. Chill until firm. Use as salad, or as garnish for meat.