Cranberry Mould

• 2 cups fresh
• 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

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

fresh, frozen cranberries, cocktail juice, water, unflavored gelatin, sugar, orange rind, ginger ale

Taken from www.foodgeeks.com/recipes/4642 (may not work)