1 1/2 c. fresh or frozen cranberries
1/3 c. sugar
4 lg. oranges (2 lb. total)
2 tbsp. salad oil
3 qts. rinsed & crisped bite-size pieces butter lettuce curly endive
Any other lettuce
1 c. thinly sliced red onion rings
Salt & pepper

In large pan stir together cranberries and sugar. Cover and cook on lowest heat, shaking pan occasionally just until a few berries begin to burst, 8 to 15 minutes. Remove from heat. Grate or shred orange peel. Mix peel, oil, vinegar and gently stir into cranberries.

If made ahead cover and chill up to 2 days. Cut peel and white membrane from the remaining oranges and cut oranges in thin slices. Can be cut out section by section. Remove any seeds. In a large salad bowl combine oranges, lettuce, onion. Serve with cranberry dressing and mix. Can be salted and peppered to taste. Serves 8.