Place cranberries and water in a saucepan.
Bring to a boil and simmer 4 to 5 minutes, until tender or until the skins pop.
Strain, reserve juice, and set berries aside in a large bowl.
Dissolve gelatin in 1/2 cup reserved juice.
Add boiling water and lemon juice.
Chill until the consistency of egg white.
Process apple and walnuts with metal blade until coarsely chopped and add to the cranberries in the large bowl.
Place thickened gelatin and mayonnaise in processor bowl and process with metal blade Until fluffy.
Add this mixture to apples, nuts, and cranberries.
Stir until combined, and pour into a 1 quart mold.
Chill 4 hours or overnight.
Unmold and serve on a bed of lettuce.