Categories: Molded Dessert

Ingredients

• 6 1/2 cups water
• 2 pkg. (8 serving-size) raspberry or cherry flavored gelatin
• 1/2 cup granulated sugar
• 1 navel orange, unpeeled and cut in chunks
• 1 bag (12 oz.) cranberries

Directions

1. Have a 10-cup mold ready (a fluted tube or Bundt pan works well).
2. Bring 4 cups of the water to a boil in a large saucepan Remove from heat. Stir in remaining 2 1/2 cups water Refrigerate until gelatin thickens to consistency of unbeaten egg whites.
3. Meanwhile, finely chop orange and cranberries with a sharp knife or in a food processor.
4. Rinse m9old with cold water and leave wet. Spray very lightly with nonstick cooking spray. Ladle in gelatin mixture. Cover and refrigerate at least 8 hours, or until set.
5. To unmold, dip mold up to rim into warm, not hot, water about 10 seconds. Invert plate over mold. Invert mold and plate together, shaking gently from side to side to release gelatin. Refrigerate until serving.

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