Cranberry Ring Mold with Apple-Pecan Salad Filling

Directions

1. In a large mixing bowl sprinkle gelatin over ½ cup cold water to soften. Add boiling water and stir until dissolved. Stir in lemon juice.

2. Combine cranberry sauce and ½ 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.

~ ~ *** 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.