1 lb. fresh or frozen
2 medium red apples, cored
3/4 c. sugar or more (if
1 (3 oz.) pkg. strawberry
1 c. boiling water
Put cranberries and cored apples through food chopper,
using coarse blade. Add sugar and stir until it dissolves.
Dissolve gelatin in boiling water. Chill until gelatin mixture
is as thick as unbeaten egg whites. Fold in the cranberry
mixture. Pour the salad into a 1 quart mold or 6 to 8 individ-
ual molds. Chill until set, about 3 hours or overnight.
To serve, turn from mold. Garnish plates with lettuce.
For a holiday look, garnish each serving with 1 or 2 orange
sections. Makes 6 to 8 servings.
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