Cranberry Mould



12 servings



2 cups fresh or
frozen cranberries
2 cups cranberry cocktail juice
1 cup water
2 env. unflavored gelatin
3/4 cup granulated sugar
1 tbsp. orange rind, grated
1 cup ginger ale


In heavy saucepan, combine cranberries, cranberry cocktail juice and 1/2 cup of the water; bring to a boil. Reduce heat and simmer for 5 to 7 minutes or until cranberries pop and soften. Meanwhile, sprinkle gelatin into remaining water; let stand for 1 minute to soften. Add to cranberry mixture along with sugar and orange rind; stir until gelatin and sugar have dissolved, about 1 minute. Remove from heat. Stir in ginger ale. Chill, stirring occasionally, until slightly thickened and consistency of raw egg whites. Pour into rinsed but not dried 6 cup mould; refrigerate for about 4 hours or until set, or overnight. To serve, unmould onto serving plate.

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