500 ml cranberries 2 cup
250 ml water 1 cup
125 ml orange juice 1/2 cup
1 unflavored gelatin, small package
175 ml sugar 3/4 cup
250 ml beets, cooked & diced 1 cup
250 ml celery, diced 1 cup
125 ml onion, chopped 1/2 cup
15 ml horseradish 1 tbsp
10 ml orange rind, grated 2 tsp
In saucepan; combine cranberries, water and 1/4 cup (50 ml) of orange juice. Bring to boil. Reduce heat to medium and cook for about 4 minutes or until cranberries pop and soften. Meanwhile, sprinkle gelatin over remaining orange juice. Let stand 1 minute to soften. Add to cranberry mixture along with sugar, stirring until gelatin dissolves. Remove from heat. Stir in remaining ingredients. Pour into 4 cup (1 L) mold or deep bowl. Cover and refrigerate for at least 2 hours or until set. Invert onto serving plate to serve.
Serves 8