Festive Cranberry Salad

2 Envelopes Knox Unflavored Gelatine	1 Cup Water, Boiling
3/4 Cups Sugar	1/3 Cup Hiram Walker Cranberry Cordial
1 1/2 Cups Water, Boiling	3 Cups Sour Cream
1 Cup Ginger Ale, Chilled	2 1/2 Cups Lemon Or Orange
1 1/2 Cups Cranberries, Ground	-Sherbet, Softened
3 Envelopes Knox Unflavored Gelatine	1 1/2 Cups Walnuts, Coarsely Chopped
1/3 Cup Sugar

Cranberry layer: In medium bowl, mix gelatine with sugar; add boiling water and stir until gelatine is completely dissolved. Stir in ginger ale and cranberries. Turn into 10-inch fluted tube pan or 12-cup mold; chill until almost set. Substitution: use 1 16 oz can whole cranberry sauce and 1/2 cup sugar instead of 3/4 cup sugar and ground cranberries.

Creamy layer: In large bowl, mix gelatine and sugar; add boiling water and stir until gelatine is completely dissolved. With wire whip or rotary beater, blend cranberry cordial, sour cream and sherbet. Let stand until mixture is slightly thickened, about 1 minute; fold in walnuts. Spoon onto almost set cranberry layer; chill until firm. Garnish with frosted cranberries. Makes 16 servings.

Recipe - Calla Ferre

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