Cooking for Daily Living
Soups, Salads and Dressings
Cranberry-Orange Mold

Part One:
1 3/4 c. whole cranberries, ground medium fine
1/2 orange, ground medium fine
1 apple, diced
3/4 c. cranberry juice, cocktail or crabapple juice
3/4 c. sugar
1 envelope unflavored gelatin softened in 1/4 c. of the juice
5-6 marshmallows, cut in pieces
Remove seeds and grind orange with cranberries, including rind. Stir in sugar and 1/2 c. juice. Dice apple and marshmallows directly into the mixture. Set cup containing softened gelatin in pan of very hot water. Do not boil. When melted, stir into berry mixture until well blended. Pour into shallow bowl and refrigerate. When berry mixture is partly congealed, begin part two.

Part Two:
1 c. hot water
1 pkg. orange gelatin
4 oz. cream cheese at room temperature (may be calorie wise cheese)
3/4 c. sour cream or imitation (low calorie) sour cream
Heat 1 c. water to boiling, remove from heat and stir in gelatin 'til well dissolved. Set in sink or pan of cold water 'til thickened, but not set. While gelatin cools, mash and mix cheese 'til softened and mix in sour cream. When gelatin has thickened, beat 'til light and fluffy. Beat in cheese mixture and spread over top of berry layer.