Molded Cranberry Sauce - cooking recipe

Ingredients

1 lb fresh cranberries
1 cup sugar
2 tablespoons sugar
2 oranges, zest of
2/3 cup fresh orange juice
1 pinch salt
2/3 cup cold water, plus
2 tablespoons cold water
1 (1/4 ounce) envelope unflavored gelatin

Preparation

Lightly coat inside of ceramic cranberry mold with nonstick cooking spray.
In large saucepan over med. high heat, bring cranberries, sugar, orange zest, orange juice, salt and 2/3 cup water to boil. Reduce heat, simmer, stir some for 15 minutes.
Meanwhile, mix 2 tablespoons water with gelatin. Let stand until gelatin softens and swells.
Spoon 1/2 juices from cranberries into gelatin. Stir to dissolve. stir gelatin mixture into cranberries then into mold. Cool to room temperature. Cover loosely with plastic wrap and refrigerate at least 8 hours or overnight.
To unmold, dip the mold bottom into warm water almost to the rim. Run a small knife around the inside of rim then invert the mold onto a platter, shake gently and lift off the mold.