Buffet Cranberry Mold
|Unflavored gelatin||2 Teaspoon (1 Envelope)|
|Strawberry gelatin||12 Ounce (2 Packages, 6 Ounce Each)|
|Fresh cranberries||12 Ounce (1 Package, Fresh Or Frozen)|
|Sugar||1 1⁄2 Cup (24 tbs)|
1. In 4-quart saucepan, evenly sprinkle unflavored gelatin over 2 cups water; let stand 1 minute to soften slightly. Over medium heat, cook, stirring, until gelatin dissolves and mixture boils. Remove from heat; stir in strawberry gelatin until dissolved. Stir in 3 cups cold water. Refrigerate until mixture mounds slightly when dropped from a spoon, about 1 hour.
2. Meanwhile, remove peel and white membrane from oranges; chop oranges and place in bowl. Chop cranberries; add with sugar to oranges. Stir mixture until sugar is dissolved.
3. Fold fruit mixture into thickened gelatin. Pour into 12-cup Bundt pan or mold. Cover and refrigerate until set, about 3 hours.