Molded Cranberry Sauce Using Fresh Cranberries

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   1. Pour 1 cup of cranberry juice in a small bowl and sprinkle gelatin over it. Let stand until softened ( about 15 minutes).

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   2. Combine cranberries and sugar in the food processor . Process with short pulses until the cranberries are finely chopped.

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   3. In a large saucepan, combine berry/sugar mix with remaining cranberry juice and lemon juice. Bring to a boil over medium heat, stirring frequently. Reduce heat and simmer until the cranberry bits are tender ( about 8-15 minutes depending upon the size of the chopped berries).

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   4. Remove from heat and stir in gelatin mix until dissolved. Set aside to cool slightly.

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   5. Spray a mold with non-stick spray then pour the mixture into the mold ( or molds depending upon size). Cover and refrigerate until firm ( at least 6 hours).

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   6. To unmold, turn mold over onto a plate. Soak a kitchen towel in hot water and wrap it around the inverted mold. Let stand for a few minutes then remove the towel. Holding plate and mold together, gently shake until the sauce falls form the mold onto the plate.

* Per serving · 4 servings · Values may vary.

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