Mary Eckley'S Jellied Cranberry Mold - cooking recipe

Ingredients

2 large navel oranges
4 c. (1 lb.) fresh cranberries
1 c. sugar
1 envelope unflavored gelatin
1/2 c. orange juice

Preparation

Peel oranges; reserve 1/4 of the peel.
Remove white membrane and seeds, then chop the oranges coarsely.
Wash cranberries; drain.
Remove stems.
Put cranberries through coarse blade of food chopper.
Chop orange peel; it should measure about 3 tablespoons.
Add cranberries.
Add oranges and sugar; mix well and set aside.
Sprinkle gelatin over orange juice in small saucepan to soften.
Place over low heat, stirring, until gelatin is dissolved.
Add gelatin mixture to cranberry-orange mixture; mix well.
Turn into a 1-quart mold.
Refrigerate until firm, 6 to 8 hours.