Recipe

Cranberry Orange Gelatin Mold Recipe

	55to64 / All my dishes 1 year, 3 months ago This is the cranberry dish we have had for Thanksgiving since I was a little girl. I love it! You use the entire orange here except for the seeds. You're not reading it wrong! Enjoy! Prep:10m Cook:10m Servings:8	55to64
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Ingredients

4 cups fresh cranberries

1 large orange

1 1/2 to 2 cups sugar

2 small packages lemon gelatin dessert (Jell-o or other brand)

1 tablespoon plain gelatin

1/4 cup cold water

2 3/4 cups boiling water

Directions

Wash cranberries well. Drain thoroughly.

Cut orange into small pieces. Remove seeds.

Put cranberries and orange into a food processor and grind together being careful not to puree the fruits. You want chunks of cranberries and orange. (You put the entire orange in the processor. There is no need to remove the pith.)

Depending on how sweet you like, add two cups or less of sugar to chopped berries and orange and let stand for 15 minutes or until sugar has dissolved. (I usually add about 1 1/2 cups)

Mix plain gelatin with 1/4 cup cold water in a heatproof container; e.g. a glass measuring cup or a coffee cup. Let plain gelatin stand in cold water for 5 minutes until completely gelled. When gelled, place heatproof container into a small pan filled with about 1/2 to 1 inch of water that is simmering. Dissolve the gelatin.

Boil the 2 3/4 cups of water and pour over lemon gelatin. Add the dissolved plain gelatin. Mix together. Refrigerate about 10 to 15 minutes or until slightly thickened. DO NOT LET IT GEL!

Add the cranberries and orange.

Brush a seven-cup ring mold (any style mold may be used) with salad oil; pour in preparation. Keep in refrigerator until thoroughly set.

Unmold the gelatin onto a serving platter. Garnish with orange slices and/or sugared cranberries.

NOTE: You can also pour gelatin into individual serving cups.

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