Cranberry Gelatin Salad Mold

• 1 package (12 ounces) cranberries
• 3/4 cup plus 2 tablespoons sugar, divided
• 1-1/2 cups water, divided
• 3/4 cup pineapple tidbits, drained
• 1 medium tart apple, peeled and diced
• 1/4 cup chopped walnuts
• 1 envelope unflavored gelatin
• 1/4 teaspoon salt
• 1/2 cup mayonnaise
• 2 tablespoons lemon juice
• 1 teaspoon grated lemon zest

1. In a saucepan, combine the cranberries, 3/4 cup sugar and 1/2 cup water. Bring to a boil; boil for 3-4 minutes or until berries pop. Remove from the heat; stir in pineapple, apple and nuts. Chill until cooled.
2. Place gelatin and remaining water in another saucepan; let stand for 1 minute. Add salt and remaining sugar; cook and stir over low heat until dissolved. Remove from the heat; stir in the mayonnaise, lemon juice and zest.
3. Transfer to a bowl; chill until partially set, about 1 hour. Beat until fluffy. Fold in cranberry mixture. Pour into a 6-cup mold coated with cooking spray. Chill until firm, about 8 hours.

cranberries, sugar, water, pineapple tidbits, apple, walnuts, unflavored gelatin, salt, mayonnaise, lemon juice, lemon zest

Taken from www.tasteofhome.com/recipes/cranberry-gelatin-salad-mold/ (may not work)