Cranberry Ring Mold with Apple-Pecan Salad Filling

Ingredients

 * 2 	pack  	gelatin, unflavored
 * 1/2 	cup 	water, cold
 * 3/4 	cup 	water, boiling
 * 1/4 	cup 	lemon juice, fresh
 * 2 	can 	cranberry sauce (16 oz)
 * 1/2 	cup 	water, cold
 * 1/2 	tsp 	Horseradish, bottled
 * 3 	dash 	Liquid red pepper seasoning
 * 1/4 	tsp 	salt

APPLE-pecan SALAD FILLING

 * 2 	cup 	Apples, peeled/chopped
 * 1 	tsp 	lemon juice
 * 1/2 	cup 	celery, thinly sliced
 * 1 	cup 	pecans, coarsely chopped
 * 1/4 	cup 	Mayonnaise
 * 1/4 	tsp 	salt
 * 1/2 	cup 	heavy cream, whipped

Directions
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. 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. 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.
 * Note: Double this recipe to make two ring molds

Apple-pecan salad filling
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. Makes sufficient salad to fill 2 6-cup cranberry molds, with enough left over to surround mold with salad