1 lb. can cranberry sauce
2 tsp. grated orange peel
2 lg. oranges
1 tbsp. lemon juice (water)
1 pkg. orange gelatin (3 oz.)
1 pt. vanilla ice cream
Salad greens

Drain the cranberry sauce and save liquid. Peel orange and dice, save the liquid. Combine cranberry, orange and lemon juices and add enough water to make 1 cup. Heat to boiling and pour over gelatin. Stir to dissolve, add the ice cream and blend well. Chill until slightly thickened. Fold in the orange, the peel and the cranberry sauce. Pour into a mold and chill until firm. Serves 8.