Molded Cranberry Salad

Yields:	4 servings
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Sprinkle gelatin over 2 tablespoons ginger ale; let stand 5 minutes to soften.

Combine remaining ginger ale, cranberries, lemon juice and orange peel in a saucepan.

Bring quickly to a boil. Remove from heat. Add softened gelatin and sweetener; stir until gelatin dissolves.

Chill until partially set.

Stir in celery and apple.

Spoon into a rinsed mold. Refrigerate at least 4 hours until set.

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This one's a keeper!

Reviewed by thisway