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Cranberry Mould

fruits, christmas

2 cups fresh or frozen cranberries
2 cups cranberry cocktail juice
1 cup water
2 envelopes unflavoured gelatine
3/4 cup granulated sugar
1 tablespoon grated orange rind
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 gelatinee into remaining water; let stand for 1 minute to soften. Add to cranberry mixture along with sugar and orange rind; stir until gelatinee 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.

Contributor: Canadian Living Entertaining Cookbook

Yield: 12 servings

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