Cranberry Congealed Salad

Ingredients

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

Directions

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.