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This mold is a new way to serve your cranberry sauce at Thanksgiving.
Better
yet, serve it throughout the year.
Cranberry-Orange Mold
2 packages (3 ounce) orange gelatin
1 can (15 - 16 ounce) whole berry cranberry sauce
2 1/2 cups ginger ale (not diet)
1 cup orange sections, coarsely chopped
1 cup celery, finely diced
1/2 cup walnuts, coarsely chopped
1/2 cup dried cranberries
Combine the gelatin and the cranberry sauce in a medium saucepan.
Cook over a
medium heat until both the cranberry sauce and the gelatin
have melted and the mixture is smooth.
Add the ginger ale.
When the mixture stops fizzing, transfer to a large bowl. Cover the bowl
with
plastic wrap and refrigerate until the mixture begins to gel but is
still not
solid. Remove from refrigerator, remove plastic
wrap and stir in the orange sections, the celery, the walnuts and the
cranberries.
Pour the mixture into a 5-cup mold which has been lightly coated with
nonstick
cooking spray, Cover the mold with plastic and refrigerate
until it is solid, at least 6 hours or
overnight.
At serving time, unmold on a serving platter. If desired, garnish the
platter
with orange sections, walnut halves and/or cranberries.
   
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