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This recipe was taken from a Tupperware® consultant.  This is a light but delicious and nutritious end to a Thanksgiving dinner (if you have any room in the tummy) or at any time during the year.

Harvest Cranberry Mold

2 cups water
2 pkgs. (3 oz. each) cranberry-flavored gelatin
1 cup cranberry or cran-apple juice cocktail
2 medium pears or apples, cored and chopped  (Note)
1/2 cup chopped walnuts
Red and green grapes for garnish (optional)

Microwave 2 cups water on high 3 to 5 minutes until boiling.  Carefully remove from microwave and stir in the gelatin until completely dissolved, about 2 minutes.

Pour cranberry juice cocktail into a large measuring cup or bowl.  Add enough ice to equal 1-3/4 cups.  Stir gelatin mixture into cranberry juice until ice is dissolved.  Chill mixture until slightly thickened, about 30 minutes, stirring occasionally.  Mixture should be about the consistency of unbeaten egg whites. 

Spray a gelatin ring mold (Tupperware®sells a great one) with non-stick cooking spray and wipe smooth with a small piece of paper towel. 

When gelatin mixture has thickened, gently stir in apples (or pears) and walnuts.   Pour into prepared mold.  Seal and refrigerate until gelatin is firm, several ours or overnight.

To serve, remove seal and unmold onto a serving place.  If desired, fill center with grapes.

Variations:

• For a Spiced Cranberry Mold, add 1/2 teaspoon pumpkin-pie spice with the boiling water.
• For an Orange-Cranberry Mold, substitute 2 peeled, chopped oranges or 2   11-oz. cans mandarin oranges, drained, for the apples or pears.
• For a Cranberry Salad Mold, add 1 tablespoon lemon juice with the boiling water, and 1/2 cup shopped celery with the pears.
• For a Triple Cranberry Mold, substitute 1 container cranberry fruit relish for the pears.

Note:   they didn't mention this, but it's better to chop the fruit just before you add to the gelatin; otherwise it will turn a nasty brown color.   You can also use canned pears, drained and cubed, instead of raw ones.