Ingredients:

2 cups (1 1/2lb) fresh or frozen cranberries
1 cup sugar
1 cinnamon stick
1 cup port or cranberry juice cocktail
2 envelopes unflavored gelatin
2 1/2 cups unsweetened grapefruit juice
1 1/2 cups unpeeled diced Golden Delicious or Cortland apple
1 cup chopped celery
2 tablespoons finely chopped onion
1/2 cup mayonnaise
1/2 cup dairy sour cream
Salad greens

Directions: Wash and drain cranberries; remove stems. Turn into 3 1/2 quart saucepan. Add sugar, cinnamon stick, and port. Bring to boiling; reduce heat; simmer, covered 10 minutes. Meanwhile, sprinkle gelatin over 1/4 cup cold water, and let stand 5 minutes. Remove cinnamon stick from cranberry mixture. Drain; reserve cranberries and liquid. In saucepan, bring cranberry liquid to boiling. Add gelatin, stirring until dissolved. Remove from heat. Add grapefruit juice to make 4 cups. Refrigerate in large bowl, 50 to 60 minutes, until consistency of unbeaten egg white. Fold in apple, celery, onion, and cranberries. Turn into 1 1/2 quart ring mold. Refrigerate 2 hours, until salad is firm. To serve: Run small spatula around edge of mold; invert onto serving plate, place hot dishcloth over mold, shake gently to release. Lift off mold. Refrigerate until ready to serve. Combine mayonnaise and sour cream; serve with salad. Garnish salad with greens. Makes 6 to 8 servings.