1 (3 oz.) pkg. cherry flavored gelatin
3/4 c. boiling water
1 (16 oz.) can whole berry cranberry sauce
1 orange, peeled, sectioned, chopped and drained
1/2 c. diced apple
1/2 c. chopped pecans
Lettuce leaves
2 tbsp. sour cream
2 tbsp. mayonnaise or salad dressing

Combine gelatin and boiling water; stir until gelatin dissolves. Add cranberry sauce, stirring until blended. Chill until the consistency of unbeaten egg white. Fold in orange, apple, and pecans. Spoon mixture into 6 lightly oiled 2/3 cup molds or custard cups, cover and refrigerate molds until firm.

Unmold onto lettuce leaves. Combine sour cream and mayonnaise; serve alongside salad, or top each with a dollop. Yields 6 servings.

NOTE: Cranberry congealed salad may be prepared in a 5 cup mold rather than individual molds.