Jellied Cranberry and Orange Salad (25 servings)
Rec.food.cooking/Raymond1996

6 small pkg (3 oz each) gelatin dessert
1/4 tsp salt
6 cups hot water
2 lbs raw (fresh or frozen) cranberries
2 large (or 3 medium) unpeeled oranges (preferably thin-skinned) well scrubbed
1&1/2 cups sugar
mayonnaise

Dissolve gelatin and salt in hot water. Chill until slightly thickened. Force cranberries and oranges through food chopper, using medium blade, until finely chopped. Mix with sugar, stirring until sugar dissolves, and fold into gelatin. Pour into pans to a depth of about 1 1/4 inches. Chill until firm. Cut into squares and serve with a dollop of mayonnaise.