Make this a day or two ahead and allow plenty of time for it to chill.
Yield:
Serves 8-10.Ingredients
4 cups raw cranberries
1 cup water
1-1/2 tablespoons gelatin mixed with 1/4 cup cold water
1/2 cup raisins
1 cup sugar (or more to taste)
1/4 teaspoon cloves
1 teaspoon cinnamon
4 tablespoons lemon juice or orange juice
Instructions
Cook cranberries in water until soft. Put through food mill or grinder. Stir in gelatin while pulp is still hot. Set aside. Place raisins in saucepan, cover with water, and cook until tender, about 10 minutes. Drain. Combine cranberry-gelatin mixture with raisins and stir in remaining ingredients. Pour into cold, wet molds and chill.
