Cranberry Cream Mold

 

Cranberry Cream Mold

2 c. cranberry juice cocktail

1/4 c. sugar

1 envelope unflavored gelatin

1/4 c. cold water

1 1/2 T. lemon juice

1 c. whipping cream

Combine cranberry juice and sugar in a saucepan, bring to a boil over medium heat. Boil until juice is reduced to 1 cup. (I usually stand a spoon in the juice before it boils and see where it rises on the spoon and then measure it that way--eyeballing it until it is reduced to half its former volume.)

Sprinkle gelatin over cold water, let stand 1 minute. Add gelatin mixture and lemon juice to cranberry mixture. Cook over medium heat, stirring constantly, until gelatin dissolves. Remove from heat. Chill until the consistency of egg white.

Whip cream until stiff. Beat gelatin mixture at medium speed until light and fluffy. Fold into cream. Spoon mixture into lightly oiled 4 cup mold. Cover and chill until set. Quickly dip mold in hot water to loosen, place serving plate on top of mold, invert and serve.