Cranberry Ring Mold With Apple-pecan Salad Filling

2 pk Gelatin,unflavored
1/2 c Water,cold
3/4 c Water,boiling
1/4 c Lemon juice,fresh
2 cn Cranberry sauce (16 oz)
1/2 c Water,cold
1/2 ts Horseradish,bottled
3 ds Liquid red pepper seasoning
1/4 ts Salt

Applepecan Salad Filling
2 c Apples,peeled/chopped
1 ts Lemon juice
1/2 c Celery,thinly sliced
1 c Pecans,coarsely chopped
1/4 c Mayonnaise
1/4 ts Salt
1/2 c Heavy cream,whipped

In a large mixing bowl sprinkle gelatin over 1/2 cup cold water to soften. Add boiling water and stir until dissolved. Stir in lemon juice. Combine cranberry sauce and 1/2 cold water in a saucepan. Stir, then beat with whisk until smooth; do not allow to boil. Add horseradish, hot pepper seasoning, and salt. Stir in gelatin mixture. Pour into a 6-cup ring mold that has been rinsed with cold water. Chill about 4 hours, or until firm. Unmold onto round serving plate. Fill center with Apple And Pecan Salad. Surround with additional salad if desired.

*** APPLE-PECAN SALAD FILLING *** Combine apples, lemon juice, celery, pecans, mayonnaise, and salt; stir to blend. Cover and refrigerate until about 1 hour before serving. Fold in whipping cream. Return salad to refrigerator until time to serve. Makes sufficient salad to fill 2 6-cup cranberry molds, with enough left over to surround mold with salad.

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