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In heavy saucepan, combine cranberries, cranberry cocktail juice and 1/2 cup of the water; bring to a boil. Reduce heat and simmer for 5 to 7 minutes or until cranberries pop and soften. Meanwhile, sprinkle gelatin into remaining water; let stand for 1 minute to soften. Add to cranberry mixture along with sugar and orange rind; stir until gelatin and sugar have dissolved, about 1 minute. Remove from heat. Stir in ginger ale. Chill, stirring occasionally, until slightly thickened and consistency of raw egg whites. Pour into rinsed but not dried 6 cup mould; refrigerate for about 4 hours or until set, or overnight. To serve, unmould onto serving plate. Makes about 12 servings. Typed in MMFormat by email@example.com Source: Canadian Living Entertaining Cookbook Posted to MM-Recipes Digest by "Cindy Hartlin"
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|Serving Size: 1 Serving (58g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 2.1mg||0 %|
|Potassium 17.1mg||0 %|
|Total Carbohydrate 13.5g||4 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 12.6g|
|Protein 0.1g||0 %|
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Calories per serving: 52
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