Cranberry Ring Mold with Apple-Pecan Salad Filling

Ingredients

 * 2 packs gelatin, unflavored
 * ½ cup water, cold
 * ¾ cup water, boiling
 * ¼ cup lemon juice, fresh
 * 2 cans (16 oz) cranberry sauce
 * ½ cup water, cold
 * ½ tsp horseradish, bottled
 * 3 dashes liquid red pepper seasoning
 * ¼ tsp salt

Apple-Pecan Salad Filling

 * 2 cups apples, peeled/chopped
 * 1 tsp lemon juice
 * ½ cup celery, thinly sliced
 * 1 cup pecans, coarsely chopped
 * ¼ cup mayonnaise
 * ¼ tsp salt
 * ½ cup heavy cream, whipped

Directions

 * 1) In a large mixing bowl sprinkle gelatin over ½ cup cold water to soften.
 * 2) Add boiling water and stir until dissolved.
 * 3) Stir in lemon juice.
 * 4) Combine cranberry sauce and ½ cold water in a saucepan.
 * 5) Stir, then beat with whisk until smooth; do not allow to boil.
 * 6) Add horseradish, hot pepper seasoning, and salt.
 * 7) Stir in gelatin mixture.
 * 8) Pour into a 6-cup ring mold that has been rinsed with cold water.
 * 9) Chill about 4 hours, or until firm.
 * 10) Unmold onto round serving plate.
 * 11) Fill center with apple and pecan salad.
 * 12) Surround with additional salad if desired.
 * 13) Note: Double this recipe to make two ring molds
 * 14) 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.

Apple-Pecan Salad Filling

 * 1) Combine apples, lemon juice, celery, pecans, mayonnaise, and salt; stir to blend.
 * 2) Cover and refrigerate until about 1 hour before serving.
 * 3) Fold in whipping cream.
 * 4) Return salad to refrigerator until time to serve.
 * 5) Makes sufficient salad to fill two 6-cup cranberry molds, with enough left over to surround mold with salad