Thanksgiving Recipes
Cranberry Cream Mold
Ingredients
Gelatin Mold
- 1 teaspoon unflavored gelatine
- 1 (6 ounce) can frozen cranberry juice, thawed
- 1 cup confectioners' sugar
- 1 1/2 cups Half-and-Half
- 8 ounces cream cheese
Sauce
- 1 (6 ounce) can thawed frozen cranberry juice
- 1/2 cup granulated sugar
Instructions
Gelatin Mold
- Sprinkle gelatine over juice in a small bowl. Let stand for 5 minutes to soften.
- In a large bowl, beat cream cheese and confectioners' sugar.
- Place small bowl in a pan of hot water and stir until gelatine is dissolved. Let cool.
- Beat into cheese mixture.
- Add Half-and-Half. Continue beating until smooth.
- Pour into oiled mold and freeze until firm.
- Dip mold in and out of hot water to loosen contents.
- Drizzle with cold sauce.
Sauce
- Boil to reduce by one-third. Sauce will thicken as it cools.
- Chill well.