1 lg. orange, seeded & quartered
4 c. fresh cranberries
2 c. sugar
1 env. unflavored gelatin
1/4 c. cold water
2 pkgs lemon Jello
3 c. boiling water

Process the orange in food processor 30 seconds or until chopped. Add cranberries and process 1 minute. Combine cranberry mixture and sugar; let stand 15 minutes until the sugar is dissolved.

Sprinkle unflavored gelatin over cold water and let stand 1 minute. Add lemon Jello and boiling water; stir until gelatin dissolves. Chill until the consistency of unbeaten egg whites. Stir cranberry mixture into gelatin mixture. Pour into a lightly oiled 12 cup bundt pan or mold. Cover and chill until firm. Unmold onto lettuce lined plate and garnish if desired. Yield: 20 servings.