Cranberry Aspic

Gillian Clark, Colorado Kitchen

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Makes one large mold

2 10-ounce packages of cranberries, preferably fresh
4 cinnamon sticks
1 teaspoon salt
3/4 cup sugar
Rind of 1 orange, grated
1/3 cup orange juice
1 quart unsweetened cranberry juice
6 packets Knox unflavored gelatin (powdered)

Heat all ingredients except cranberry juice in a nonreactive saucepan over medium-low heat. Let cook until the berries start to burst and the liquid is thickened, about 15 minutes. Set aside.

In a separate pot, bring the cranberry juice to a boil. Remove the pot from the heat and stir in the gelatin. Discard the cinnamon sticks from the berry mixture and stir the berries into the gelatin. Pour into a mold (or a large juice can). Set in the refrigerator for at least eight hours.