I’m not sure what “skins” refers to in here. The cranberries, maybe?
A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.
Jellied Cranberry Apple Salad
1 pkg. lemon gelatin
1 cup boiling water
one half of a 1 lb. can cranberry sauce
one half orange
1 tsp. lemon juice
Dissolve gelatin in boiling water and chill till it begins to thicken. Crush cranberry sauce, grind apple and orange with skins. Add lemon juice then gelatin. Chill till firm. Serve on lettuce with dressing.
Yesterdish suggestion: If I’m understanding this to suggest you include the peel of the apple and the orange, absolutely don’t do that. Peel the orange and add back the zest.