LAYERED CRANBERRY APPLE SALAD

(adapted from The Five Seasons Cranberry Book, published by Better Homes & Gardens in cooperation with the The Ocean Spray Cranberry Company in 1971)

1 3-ounce package (wild) strawberry-flavored gelatin
1 cup boiling water
1 16-ounce can whole cranberry sauce
1 apple
½ cup diced celery
1 3-ounce package lemon-flavored gelatin
1 ¼ cups boiling water
¼ cup lemon juice
1 8-ounce package cream cheese, softened
1 apple, cored and diced
½ cup walnuts, chopped
1 3-ounce package lime-flavored gelatin
1 cup boiling water
1 8-ounce can grapefruit sections
            or better, if available, fresh grapefruit

Dissolve strawberry-flavored gelatin in 1 cup boiling water. Stir in cranberry sauce. Chill till partially set. Core and halve apple. Reserve one half, rubbing cut surface with lemon juice. Cut remaining half in slices; arrange slices around bottom of 8-cup mold. Fold celery into gelatin; spoon over apple slices in mold. Chill till almost set.
Meanwhile, dissolve lemon-flavored gelatin in 1 1/4 cups boiling water. Stir in lemon juice. Gradually add a to cheese, beating smooth with electric mixer. Chill till partially set. Stir in 1 diced apple and nuts. Spoon over strawberry layer; chill almost firm.
Meanwhile, dissolve lime-flavored gelatin in 1 cup boiling water. Drain grapefruit, reserving syrup; add water to syrup to make 3/4 cup. Add to gelatin. Chill till partially set.
Dice reserved apple half. Fold apple and grapefruit into gelatin. Spoon over lemon layer in mold. Chill till firm, 6 hours or overnight. Garnish with "Frosted Cranberries", if desired. (I have never done that; a real flaw in my hostessing, frosted cranberries go right to the bottom of  my priority list just before a dinner party.) 

Makes 12 servings.

Frosted Cranberries

Beat 1 egg white till frothy. Coat fresh cranberries with egg white. Then toss berries, a few at a time, in granulated sugar. Let dry in shallow pan at room temperature.

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