Servings: 12

2 pkgs of cherry jello 2 pkgs of cherry jello
1 1/2 cups boiling water 1 ½ cups boiling water
1 can cranberry jelly, mashed in can with fork 1 can cranberry jelly, mashed in can with fork
1 T grated orange rind 1 T grated orange rind
2 medium red tart apples, finely chopped - not peeled 2 medium red tart apples, finely chopped - not peeled
1 cup chopped walnuts 1 cup chopped walnuts

In large metal bowl disolve jello in boiling water, then add mashed cranberry. Whisk til smooth. Add orange rind.
Cover with plastic wrap and place in refrigerator til partially set.
Add apple and nuts. Spoon into ring mold that has been sprayed lightly with oil. Cover with plastic wrap. Set overnight in refrigerator til firm.
To unmold: run knife along boh edges of mold about ½ inch down. Place in warm water up to top edge for a few seconds. Shake pan. If it moves in pan it is safe to unmold. If not place back in water for a few more seconds and shake again. When its ready place plate on top of mold and flip over. Shake pan and plate together until the jello mold drops down into plate.
Serve.