1/4 cup cold water
1 env. unflavored gelatin (Knox)
1 (3 oz.) pkg. cherry gelatin (Jello)
1 cup boiling water
1 orange, seeded and peeled (white membrane removed)
1 (15 oz.) can whole berry cranberry sauce

In a blender or food processor, add cold water. Sprinkle in gelatine and Jello package and add boiling water.

Cover and process at stir until dissolved. Add orange and rind and continue processing until rind is finely chopped. Add cranberry sauce and process just until blended. Pour into a 1-quart mold. Refrigerate until firm.

When ready to serve, dip mold for 20 seconds then cover with a dish and invert dish with mold to unmold onto bed of kale or lettuce. Decorate dish with whole cranberries or other fruit, if desired.

Makes 6 servings.