Julie’s Cranberry Mould
Posted by fourclankitchen on November 26, 2009
We’re starting this blog off with a family thanksgiving favorite- a cranberry-orange mould that my mother-in-law Julie first identified as a winner. It’s the freshest tasting cranberry-orange thing you’ve ever eaten, with a very satisfying combination of sweet and tart flavors.
4 cups (1 pound) fresh cranberries
1 large orange
1 3 oz. package Lemon gelatin dessert
1 tablespoon plain gelatin
1/4 cup cold water
3 cups boiling water
2 cups granulated sugar
Directions: Wash the cranberries and drain them. Cut the orange (peeled or unpeeled) into small pieces. Put both the cranberries and the orange into a food processor and process by turning the pulse button on and off. Add the granulated sugar and wait for 15 minutes or until the sugar has dissolved.
Put the plain gelatin into cold water for 5 minutes, then dissolve it over simmering water. Pour boiling water over the lemon gelatin. Add the dissolved plain gelatin, mix well and let it stand until slightly congealed.
Then, combine it with the cranberry mixture. Brush a 7-inch ring mould with vegetable oil, then pour in the mixture and let it gel for 10 hours.
Keep the mixture in the fridge until it is thoroughly set (about 10 hours). When you’re ready to serve it, loosen the edges of the mould with a small knife and then flip it over onto the serving platter.
If it won’t come loose, put the mould briefly in hot water for ten seconds and then flip it onto the serving platter.