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Recipe Name: Cranberry Mould Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 12

2 Cup(s) Fresh or frozen cranberries
2 Cup(s) Cranberry cocktail juice
1 Cup(s) Water
2 Envelopes unflavored gelatin
3/4 Cup(s) Granulated Sugar
1 Tablespoon(s) Grated orange rind
1 Cup(s) Ginger ale
In heavy saucepan, combine cranberries, cranberry cocktail juice and
1/2 cup of the water; bring to a boil. Reduce heat and simmer for 5
to 7 minutes or until cranberries pop and soften. Meanwhile, sprinkle
gelatin into remaining water; let stand for 1 minute to soften. Add
to cranberry mixture along with sugar and orange rind; stir until
gelatin and sugar have dissolved, about 1 minute. Remove from heat.
Stir in ginger ale. Chill, stirring occasionally, until slightly
thickened and consistency of raw egg whites. Pour into rinsed but not
dried 6 cup mould; refrigerate for about 4 hours or until set, or
overnight. To serve, unmould onto serving plate. Makes about 12
servings. Typed in MMFormat by Source:
Canadian Living Entertaining Cookbook Posted to MM-Recipes Digest by
"Cindy Hartlin" <> on Sep 29, 1999

Nutrition (calculated from recipe ingredients)
Calories: 417
Calories From Fat: 14
Total Fat: 1.6g
Cholesterol: 0mg
Sodium: 6.6mg
Potassium: 55mg
Carbohydrates: 101.2g
Fiber: 6.4g
Sugar: 19.4g
Protein: <1g

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