| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Canadian | Holidays, Side dish | 12 | Servings | |
INGREDIENTS
| 2 | c | Fresh or frozen cranberries |
| 2 | c | Cranberry cocktail juice |
| 1 | c | Water |
| 2 | Envelopes unflavored gelatin | |
| 3/4 | c | Granulated sugar |
| 1 | tb | Grated orange rind |
| 1 | c | Ginger ale |
INSTRUCTIONS
In heavy saucepan, combine cranberries, cranberry cocktail juice and 1/2 cup of the water; bring to a boil. Reduce heat and simmer for 5 to 7 minutes or until cranberries pop and soften. Meanwhile, sprinkle gelatin into remaining water; let stand for 1 minute to soften. Add to cranberry mixture along with sugar and orange rind; stir until gelatin and sugar have dissolved, about 1 minute. Remove from heat. Stir in ginger ale. Chill, stirring occasionally, until slightly thickened and consistency of raw egg whites. Pour into rinsed but not dried 6 cup mould; refrigerate for about 4 hours or until set, or overnight. To serve, unmould onto serving plate. Makes about 12 servings. Typed in MMFormat by cjhartlin@email.msn.com Source: Canadian Living Entertaining Cookbook Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on Sep 29, 1999
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