Cranberry Sangria Mold

• 1/3 cup sugar
• 2 env. KNOX Unflavored Gelatine
• 2 cups cranberry juice cocktail, divided
• 1 cup Burgundy wine
• 1 fresh peach, peeled, coarsely chopped
• 1 navel orange, peeled, sectioned and coarsely chopped Safeway 1 lb For $0.79 thru 02/09
• 1 tsp. grated lemon zest Safeway 4 ct For $5.00 thru 02/09

1. Combine sugar and gelatin in small saucepan.
2. Stir in 1/2 cup of the juice cocktail; let stand 1 min.
3. Cook on low heat 3 min.
4. or until gelatin is completely dissolved, stirring constantly.
5. Stir in remaining 1-1/2 cups juice cocktail and the wine.
6. Refrigerate 1 hour or until mixture is consistency of unbeaten egg whites, stirring occasionally.
7. Add fruit and lemon zest; mix well.
8. Pour into 4-cup mold.
9. Refrigerate at least 4 hours or until firm.
10. Unmold onto serving plate.
11. Store leftover gelatin in refrigerator.

sugar, unflavored gelatine, cranberry juice cocktail, burgundy wine, fresh peach, orange, lemon zest

Taken from www.kraftrecipes.com/recipes/cranberry-sangria-mold-56642.aspx (may not work)