1 (No. 2 1/2) can peach halves
1 tsp. whole cloves
3 inch stick cinnamon
1/4 c. vinegar
1 pkg. lemon-flavored gelatin
1 c. fresh cranberries
1/2 unpeeled orange
1/3 c. granulated sugar
1 3/4 c. hot water
1 pkg. cherry-flavored gelatin

Drain peaches; to syrup, add water to make 1 3/4 cups. Add cloves, cinnamon, vinegar; simmer, uncovered, 10 minutes. Add peaches; heat slowly 5 minutes. Remove peaches; place, cut sides up, in 3-quart ring mold. Strain peach syrup; measure; add hot water to make 1 2/3 cups. Add to lemon gelatin, stirring until dissolved; pour over peaches. Refrigerate until almost firm.

Put cranberries and orange through food chopper, using medium blade. Stir in sugar. Add hot water to cherry gelatin; stir until dissolved; cool. Stir in cranberry-orange mixture. Pour over almost firm peach layer. Refrigerate until firm. Unmold; fill center with greens. 10-12 servings.