I was reminded of this recipe when I received Kraft's e'letter. Haven't made it in a few years but may do so this year 'cause it is a bit of a change from plain cranberry sauce.
FYI - When kiddies are on the guest list, I don't use clove and cut back a bit on the cinnamon. However, even with those changes, I must tell you that it's a bit of an "adult-taste" sidedish.
2 pkg (85 g) each JELL-O Cranberry Jelly Powder
1-1/2 cups boiling water
1 cup cold water
1/4 tsp. ground cinnamon
1/8 tsp. ground cloves
1 pkg (12 oz/340 g) fresh whole cranberries
1/2 cup granulated sugar
1 orange, peeled, sectioned and diced
1. DISSOLVE jelly powder in boiling water. Add cold water, cinnamon and cloves. Chill until thickened, but not set.
2. PLACE cranberries and sugar in food processor; process until cranberries are finely chopped; gently stir into thickened jelly. Stir in orange.
3. SPOON into a 5-cup mould.
(J's note - looks nice in a bundt or christmas tree shaped pan, if you happen to have either of those. I've also done it in smaller moulds and spotted a couple of them around the dinner table for people to help themselves.)
