Preparation:
Mix gelatins. Pour boiling water on gelatin; Stir until dissolved. Stir in wine. Grate peel of orange. Pare and section orange. Cut up orange sections; place in blender with grated peel. Cover and puree. Stir orange puree into gelatin mixture; cool slightly. Break up cranberry sauce with fork; stir into gelatin mixture. Pour into
six 2/3-cup molds. Refrigerate until firm, at least 4 hours. Unmold onto
salad greens; serve with mayonnaise. |
