1 (2 1/2 lbs.) can peach halves
1 tsp. whole cloves
1 (3 inch) stick cinnamon
1/4 c. vinegar
1 (3 oz.) pkg. lemon gelatin
1 c. fresh cranberries
1/2 med. orange, unpeeled
1/3 c. sugar
1 3/4 c. hot water
1 (3 oz.) pkg. cherry gelatin

Drain peaches. Add enough water to syrup to make 1 3/4 cups. In a pan, add juice, spices, and vinegar. Simmer 10 minutes. Add peaches. Heat slowly 5 minutes. Remove peaches and place, cut side up, in a 2 quart ring mold. Strain syrup. Measure in hot water to make 1 2/3 cups. Add to lemon gelatin, stirring until dissolved. Pour over peaches. Chill until almost firm.

Meanwhile, put cranberries and orange through a medium blade of food chopper. Stir in sugar; set aside. Add hot water to cherry gelatin, stirring until dissolved. Cool. Stir in cranberry mixture. Pour over almost firm peach layer. Chill until firm. Unmold and fill center with crisp greens. Serve with lemon cream or mayonnaise.

LEMON CREAM:

3 tbsp. each lemon juice, pineapple or orange juice
Powdered sugar

Cream above and add a dash of salt. Fold in 1/2 cup heavy cream, whipped. 10- 12 servings.