Cranberry and Orange Mold

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READY IN: 8hrs 30mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Peel oranges and reserve one fourth of the peel.
  • Remove white membranes and seeds from oranges and chop them coarsely.
  • Wash cranberries, drain, and remove any stems.
  • Pulse cranberries in a food processor until coarsely chopped.
  • Mince orange peel-it should measure about 3 tablespoons.
  • Combine cranberries, orange peel,oranges, and sugar in a large bowl and set aside.
  • Sprinkle gelatin over orange juice in a small saucepan (or in a small bowl in the microwave) to soften.
  • Heat over low heat, stirring, until gelatin is completely disolved.
  • Add gelatin mixture to cranberry-orange mixture and mix well.
  • Spray a 1 quart mold with cooking spray and fill with cranberry-orange mixture.
  • Cover with plastic wrap and refrigerate until firm, 6 to 8 hours, preferably overnight.
  • Unmold when ready to serve by running a small, sharp knife around rim,place a warm damp cloth over inverted mold, and shake gently to release.
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