Mary Eckley's Jellied Cranberry Mold
Mary Eckley'S Jellied Cranberry Mold is an easy dinner. Made with 2 large navel oranges, 4 c. (1 lb.) fresh cranberries, 1 c. sugar, 1 envelope unflavored gelatin and 1/2 c. orange juice, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
π Recipe adapted from RecipeNLG-Full
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.
π· Perfect Pairings
Complete your meal with these
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