MCCALLS JELLIED CRANBERRY-ORANGE SAUCE

1 (12-oz) bag fresh or frozen cranberries
2 cups water
1 2/3 cups sugar
1 1/2 teaspoons grated orange zest

In saucepan, bring cranberries and water to a boil. Boil over medium heat 5 minutes, until skins pop and berries are soft.

Pass boiled cranberries through food mill into bowl (or pour through fine-mesh sieve set over bowl; scrape out berries with spatula); discard skins.

Put puree back into saucepan; stir in sugar and zest. Bring to a boil over medium heat; boil 7 minutes, stirring.

Pour through sieve into wet 1-quart mold. Cool to room temperature.

Cover; refrigerate 4 hours or until set.

TO SERVE:
Loosen edges of mold with knife. Invert onto plate.

TO MAKE AHEAD:
Can be made up to 1 week ahead; refrigerate.

Servings: 12
Adapted from source: McCalls Magazine, November 1999