Cranberry Salad

2 (6oz.) packages strawberry gelatin
5 medium oranges
1 (16 oz.) package cranberries, coarsely chopped
2 cups sugar
lettuce leaves for garnish

In a large bowl, dissolve gelatin in 3 cups boiling water; stir in 3 cups cold water. Refrigerate, stirring often, until mixture mounds slightly when dropped from a spoon.

Meanwhile, peel & chop oranges; place into another large bowl. Add cranberries and sugar and stir until sugar is completely dissolved. Stir fruit mixture into thickened gelatin. Pour into Bunt cake pan or 12 cup mold (or 9 x 13 pan). Refrigerate until set.