4 c. whole cranberries
2 c. water
2 env. unflavored gelatin
1 1/2 c. sugar
1/2 c. broken walnuts (opt.)
1/4 c. cold water
1 c. seedless green grapes, quartered
1 can crushed pineapple, drained

Cook cranberries in 2 cups water until split; rub through a sieve. Add sugar to pulp; boil slowly 5 minutes. Remove from heat. Soften gelatin in cold water; blend into hot cranberry mixture. Let cool until mixture molds slightly when dropped by a spoon. Add grapes, pineapple and walnuts. Pour into 8 individual molds. Chill. Serve on a lettuce leaf with mayonnaise.