1Using a processor or chopper coarsely chop cranberries with orange zest, orange slice, sugar and lemon juice.
2Bring 1 cup of water to boil and in large bowl stir in gelatin. Stir until totally dissolved. Add cranberry mixture and gently blend.
3Line a 13 x 9 baking dish or pan with parchment paper. Spoon mixture in a single layer into pan. Sprinkle top with chopped walnuts. Cover and refrigerate for 6 hours or until gelatin is firm.
Cut into squares to serve.
4Top with a small dollop of sour cream and garnish with fresh mint leaves.