A bright and festive cranberry orange mold for Christmas! For that special holiday touch, garnish it with cooked, pitted prunes which have been stuffed with cream cheese! (That's what those black-and-white lumps on the side are...)

Cranberry Orange Salad

Molded Cranapple Orange Salad

	2 cups cranberry juice 2 packages (3 oz. each) cherry or raspberry gelatin 1/2 teaspoon salt 2 tablespoons grated orange peel 2 1/2 cups (two 10-oz packages) frozen cranberry-orange relish, partially thawed (*) 2 cups chopped apples (optional) (*) fresh relish can be used in place of frozen relish if available. In medium saucepan, bring cranberry juice to boil. Add gelatin; stir until dissolved. Immediately add salt, orange peel, relish, and chopped apple. Stir until thoroughly combined. Pour into oiled 6- to 8-cup mold. Chill until firm, about three hours. Recipe can be halved. Orange gelatin can be used if desired.

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