1 (1 lb.) can whole cranberry sauce
2 env. Knox gelatin
3 tbsp. cold water
3 tbsp. lemon juice
1 c. ginger ale
3/4 c. diced, unpared Granny Smith apples
3/4 c. diced celery
1/2 c. chopped walnuts

Crush cranberry sauce with fork. Soften gelatin in cold water; heat over boiling water to dissolve. Stir into cranberry sauce; add lemon juice and ginger ale. Mix well. Chill until partly thickened. Fold in remaining ingredients. Put in 3 cup mold (or double for 6 cup mold). Chill until firm. Serve on lettuce with sauce of equal parts mayonnaise and sour cream.