2 (1 lb.) cans whole cranberry sauce
1 1/2 c. boiling water
1 pkg. cherry gelatin
1/2 tsp. salt
1 tbsp. lemon juice
1/2 c. mayonnaise
1 orange, peeled and sliced
1/2 c. nuts, chopped
12 (6 oz.) empty fruit juice cans

Heat cranberry sauce in a saucepan; strain and set aside. Combine hot juice and water; add gelatin, stirring until dissolved. Add salt and lemon juice. Chill. When slightly thickened, beat in mayonnaise until light and fluffy.