1 lb. fresh cranberries
Rind of 1 orange, grated
1/2 c. orange juice
3 1/2 tbsp. lemon juice
1 1/2 c. sugar
1 tbsp. unflavored gelatin (e.g. Knox)
3 tbsp. cold water
1 sm. pkg. lemon gelatin
1 c. boiling water
3 tart apples, peeled & chopped
1/2 c. chopped walnuts

Grind cranberries in a food processor. Use a vegetable peeler to take just the outermost part of the orange rind in paper thin strips; grate the orange rind. Add the orange rind, orange juice, lemon juice and sugar to cranberries and refrigerate overnight.

The next day, soak the unflavored gelatin in 3 tablespoons cold water. Dissolve lemon gelatin in 1 cup boiling water; add the soaked unflavored gelatin and stir until dissolved.

Combine gelatin and cranberry mixture. Peel, quarter, core and chop the apples and add them to the cranberry mixture. Chop the walnuts and add them to the cranberry mixture. Put the salad in an attractive mold (wet the mold first) and refrigerate until firm. Unmold onto a bed of lettuce. Yield 8-10 servings.