INGREDIENTS

INSTRUCTIONS

In a large mixing bowl sprinkle gelatin over 1/2 cup cold water to
soften. Add boiling water and stir until dissolved. Stir in lemon
juice.~ 2. Combine cranberry sauce and 1/2 cold water in a saucepan.
Stir, then beat with whisk until smooth; do not allow to boil. Add
horseradish, hot pepper seasoning, and salt. Stir in gelatin mixture.
Pour into a 6-cup ring mold that has been rinsed with cold water.
Chill about 4 hours, or until firm. Unmold onto round serving plate.
Fill center with Apple And Pecan Salad. Surround with additional  salad
if desired.~ NOTE: Miss Allie doubles this recipe to make two  ring
molds to serve her large family. Both the ring molds and salad  can be
prepared ahead, but the cranberry molds should be unmolded and  filled
with the salad just before serving.~ ~ *** APPLE-PECAN SALAD  FILLING
***~ 1. Combine apples, lemon juice, celery, pecans,  mayonnaise, and
salt; stir to blend. Cover and refrigerate until  about 1 hour before
serving. Fold in whipping cream. Return salad to  refrigerator until
time to serve.~ 2. Makes sufficient salad to fill  2 6-cup cranberry
molds, with enough left over to surround mold with  salad.  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 126
Calories From Fat: 104
Total Fat: 12.3g
Cholesterol: 1.9mg
Sodium: 205.6mg
Potassium: 85.6mg
Carbohydrates: 4.5g
Fiber: 1.5g
Sugar: 1.4g
Protein: 1.4g