2 env. unflavored gelatin
2 c. water
2 c. cranberries, stemmed
1 c. sugar
1 (12 oz.) can ginger ale
1 lg. firm ripe pears, peeled, quartered, cored, and diced (1 c.)
1 c. halved seeded green grapes
1/2 c. sliced celery
1/2 c. broken California walnuts
Boston lettuce
Sugared cranberries (directions follow)

Sprinkle gelatin over 1/2 cup of the water in a cup; let stand while cooking cranberries.

Combine cranberries, sugar, and remaining 1 1/2 cups water in a large saucepan; heat to boiling. Simmer 2 minutes, or until cranberries start to pop; stir in gelatin mixture until dissolved; remove from heat. Pour mixture into a large bowl; stir in ginger ale.

Place bowl in a pan of ice and water to speed setting. Chill, stirring several times, 2 hours, or until mixture is syrupy thick. Fold in diced pear, grapes, celery, and walnuts. Spoon into a 2-quart tube mold. Chill overnight in refrigerator until firm.

When ready to serve, loosen salad around edge and unmold onto a serving dish.