2 cups (1/2 lb) fresh or frozen cranberries
1 cup sugar
1 cinnamon stick
1 cup port or cranberry-juice cocktail
2 envelopes unflavored gelatine
2 1/2 cups unsweetened grapefruit juice
1 1/2 cups unpeeled Golden Delicious or Cortland apple
1 cup chopped celery
2 tablespoons finely chopped onion
1/2 cup mayonnaise
1/2 cup dairy sour cream
Salad greens

1. Wash and drain cranberries; remove stems.

2. Turn into 3 1/2 quart saucepan. Add sugar, cinnamon stick, and port. Bring to boiling: reduce heat; simmer, covered, 10 minutes.

3. Meanwhile, sprinkle gelatine over 1/4 cup cold water, and let stand 5 minutes.

4 Remove cinnamon stick from cranberry mixture. Drain; reserve cranberries and liquid.

5. In saucepan, bring cranberry liquid to boiling. Add gelatine, stirring until dissolved.

6. Remove from heat. Add grapefruit juice to make 4 cups.

7. Refrigerate in large bowl, 50 to 6 minutes, until consistency of unbeaten egg white.

8. Fold in apple, celery, onion, and cranberries. Turn into 1 1/2 quart ring mold. Refrigerate 2 hours, until salad is frim.

9. To serve: Run small spatula around edge of mold; invert onto serving plate, place hot dishcloth over mold, shake gently.

10. Combine mayonnaise and sour cream; serve with salad. Garnish salad with greens. Makes 6 to 8 servings.

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©Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in the U.S.A.