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1 pt. cranberry juice
6 whole cloves
1 whole cinnamon stick
1 pkg. (3 oz.) lemon flavored gelatin
1 can (1 lb. 4 1/2 oz.) crushed pineapple
1 1/2 c. chopped apple
1 c. chopped walnuts

Turn cranberry juice, cloves and stick cinnamon into saucepan. Heat to boiling. Cover and simmer 20 minutes. Remove cloves and cinnamon stick. Stir in gelatin dissolved. Cool. Drain pineapple well. Stir drained pineapple, apples and walnuts into gelatin mixture. Turn into 1 1/2 quart mold. Chill firm. Serve on bed of crisp lettuce leaves.