Cranberry Congealed Salad - cooking recipe

Ingredients

3 ounces cherry gelatin
3/4 cup boiling water
16 ounces whole berry cranberry sauce
1 orange, peeled, sectioned, chopped and drained
1/2 cup finely chopped apple
1/2 cup chopped pecans
Dressing
2 tablespoons sour cream
2 tablespoons mayonnaise

Preparation

In large bowl, combine gelatin and boiling water; stir until gelatin dissolves (about 2 minutes).
Add cranberry sauce, stirring until blended.
Chill until the consistency of unbeaten egg white.
Fold in orange, apple and pecans.
Spoon into 6 lightly oiled custard cups or mold.
Cover and chill until firm.
Unmold onto lettuce leaves.
Dressing:.
In small bowl, combine sour cream and mayonnaise. Serve along side.