2 env. unflavored gelatin
1/2 c. water
2 c. buttermilk
1/2 c. sugar
1/2 c. chopped blanched almonds (or your favorite nut)
1 c. candied cranberries
1 tsp. grated lemon rind
2 c. heavy cream, whipped

Soak the gelatin in 1/2 cup water 2 or 3 minutes. Then dissolve gelatin in a double boiler over boiling water.

In a large bowl, mix the buttermilk, sugar, almonds and 3/4 cup of the cranberries (cut in halves) and the lemon rind. Add the gelatin to the buttermilk mixture, stirring well.

When the buttermilk mixture begins to stiffen, fold in the whipped cream. Pour into a glass bowl or a rinsed 8 cup mold. Chill well until set. Garnish with remaining 1/4 cup cranberries.