Directions:

1. For the Jell-O: Wash and rinse the cranberries (if using frozen cranberries, thaw). Remove any stems and chop cranberries. Chop 1 cup of the mandarin oranges. Reserve until needed. In a small sauce pan, add 1 cup of water and bring the water, sugar and 1 cup of the reserved pineapple/mandarin orange juice to a boil in saucepan.
2. Dissolve the Jell-O gelatin powder in the juice mixture.
3. Add the chopped mandarin oranges, chopped cranberries, and crushed pineapple to the gelatin mixture. Mix well.
4. Pour the gelatin into a loaf pan lined with plastic wrap. Refrigerate until firm, about 2 to 4 hours and up to overnight.
5. For the Waldorf salad: Combine the walnuts, apples, and celery in a bowl. Combine sour cream and lemon juice. Fold into apple nut mixture. Season the salad with salt and pepper.
6. To assemble the salad: Unmold the gelatin terrine using the plastic wrap. Slice crosswise into 1⁄4 inch slices, attempting to get 24 even slices out of the loaf.
7. Place 2 slices of gelatin on each of 12 serving plates, slightly overlapping towards the back of the plate. Mound 1⁄4 cup Waldorf salad in front of the gelatin. Place 2 tablespoons of the remaining mandarin oranges to the left of the Waldorf salad.
8. Chef ’s Note: For a family style presentation, mound the Waldorf salad in the center of a large platter. Slightly overlap the slices of cranberry terrine around the salad and arrange mandarin orange slices between the salad and the terrine.