1 1/2 c. cranberries
1 sm. orange
1 c. sugar
1 (3 oz.) pkg. lemon gelatin
1/2 c. chopped nutmeats (opt.)
1/2 c. chopped celery (opt.)
Lettuce leaves
Salad dressing or mayonnaise (opt.)

Wash and drain cranberries. Wash orange; cut into eighths. Remove seeds. Grind cranberries and orange; place in small bowl. Add sugar; let stand for at least 1 hour. Prepare gelatin according to package directions, decreasing water by 1/4 cup; chill until partially set. Stir cranberry mixture; add to gelatin. Add nutmeats and celery; mix well. Place in individual molds which have been rinsed with cold water; chill for about 3 hours or until set. Unmold; place each mold on lettuce leaf. Serve with salad dressing. Salad may be prepared day ahead of serving; will keep for 3 to 4 days in refrigerator. Yield: 6 to 8 servings.