1 1/4 c. fresh or frozen cranberries
1/3 c. sugar
4 lg. (about 2 lb. total) oranges
2 tbsp. salad oil
2 tbsp. red wine vinegar
3 qt. (about 1 1/2 lb.) lettuce
1/2 c. thinly sliced red onion rings
Salt & pepper

Lettuce - Rinsed and crisped bite-size pieces butter lettuce, curly endive, or escarole. (Use butter and 1 or both of the other greens.)

In 1 1/2-2 quart pan, stir together cranberries and sugar. Cover and cook on lowest heat, shaking pan occasionally, just until a few cranberries begin to burst, 8-15 minutes. Remove from heat. Shred orange peel to make 1 teaspoon long, thin shreds. Ream 1 orange to make 3 tablespoons juice.

Mix peel, juice, oil and vinegar; gently stir into cranberries. If made ahead, cover and chill up to 2 days. Cut peel and white membrane from remaining oranges. Thinly slice oranges crosswise.

In large bowl combine orange slices, lettuce and onion. Pour cranberry dressing over salad and mix. Add salt and pepper to taste.