Cranberry And Orange Mold - cooking recipe

Ingredients

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

Preparation

Peel oranges and reserve one fourth of the peel.
Remove white membranes and seeds from oranges and chop them coarsely.
Wash cranberries, drain, and remove any stems.
Pulse cranberries in a food processor until coarsely chopped.
Mince orange peel-it should measure about 3 tablespoons.
Combine cranberries, orange peel,oranges, and sugar in a large bowl and set aside.
Sprinkle gelatin over orange juice in a small saucepan (or in a small bowl in the microwave) to soften.
Heat over low heat, stirring, until gelatin is completely disolved.
Add gelatin mixture to cranberry-orange mixture and mix well.
Spray a 1 quart mold with cooking spray and fill with cranberry-orange mixture.
Cover with plastic wrap and refrigerate until firm, 6 to 8 hours, preferably overnight.
Unmold when ready to serve by running a small, sharp knife around rim,place a warm damp cloth over inverted mold, and shake gently to release.