Cranberry Souffle Salad - cooking recipe

Ingredients

2 1/2 c. orange juice
16 oz. can whole cranberry sauce
6 oz. pkg. raspberry flavored gelatin
1 1/2 c. whipping cream

Preparation

In
a saucepan, combine 1 1/4 cups of the orange juice, cranberry
sauce
and gelatin.
Cook and stir over medium heat until
gelatin
dissolves.\tStir
in
remaining
orange juice. Transfer
to
medium
mixing
bowl.
Apply a seal; chill until partially
set
(consistency
of an unbeaten egg white).
In a small
mixing
bowl,
beat\twhipping cream to soft peaks; fold into
gelatin mixture.
Apply seal;
refrigerate until mixture mounds.
Pour
into the gel-ring mold.
Apply seal; chill 4 to 6 hours or until set.
To unmold salad, immerse mold into warm water for 20 to 30 seconds; do not melt gelatin.\tRemove large seal; center
an inverted serving plate over mold.
Carefully lift
off inner
salad
with\torange\twedges and garnish with orange leaves,
if desired.
Garnish outer edge of salad with additional whipped cream and cranberries, if desired.\tMakes 8 to 10 servings.