2 c. cranberries
1 c. plus 2 tbsp. water
1 c. sugar
1 env. unflavored gelatin
1/4 c. chopped nuts
1/2 c. diced apples
1/2 c. diced celery
1/2 c. diced orange

Cook cranberries in 1 cup water until skins break. Sieve and add 1 cup sugar to pulp. Heat to dissolve sugar. Soften gelatin in 2 tablespoons water. Blend into hot cranberry pulp. Let mixture cool until it begins to congeal. Stir in nuts, apple, celery and orange. Pour into oiled mold and chill. When firm unmold on salad greens. Serve with cooked salad dressing mixed with a little whipped cream.