Cranberry Souffle

• 2 envelopes unflavored gelatin
• 1/4 tsp. salt
• 1 c. water
• 2 Tbsp. lemon juice
• 1 tsp. grated lemon rind
• 3 egg whites
• 1/4 c. sugar
• 1 can whole cranberry sauce
• 1/4 c. chopped walnuts
• 1 large or 2 small cans mandarin oranges

1. Mix gelatin and salt thoroughly in small pan.
2. Add water and stir constantly over medium-low heat until gelatin is dissolved. Remove from heat and stir in lemon juice and rind.
3. Chill in refrigerator.
4. While gelatin is chilling, beat egg whites, gradually adding sugar and beating after each addition.
5. Set aside.
6. Remove chilled gelatin from fridge and beat it up a little until fluffy if too firm.
7. Add cranberry sauce, then fold the mixture into the egg whites.
8. Add oranges and nuts.
9. Pour into a lightly greased mold and chill thoroughly.
10. When ready to serve, dip mold in warm water and invert on plate.

unflavored gelatin, salt, water, lemon juice, lemon rind, egg whites, sugar, cranberry sauce, walnuts, mandarin oranges

Taken from www.cookbooks.com/Recipe-Details.aspx?id=500322 (may not work)