Molded Cranberry Salad Recipe

Dissolve gelatin in water in large heatproof bowl. Stir in orange peel. Pour reserved pineapple juice into 2 cup measure. Add lemon juice and enough cold water to total 2 cups. Stir into gelatin mixture.

Refrigerate 1-1 1/2 hours or until consistency of unbeaten egg white. Fold in cranberries, celery, walnuts and pineapple. Pour into lightly oiled 2 quart fluted ring mold or crown mold. Chill at least 24 hours.

Line a round platter with lettuce leaves. Loosen edge of mold with thin knife. Dip mold quickly in hot water to loosen salad, then invert onto lettuce. Remove ring mold. Cut in slim wedges to serve.