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Cranberry Cream Mold
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1 teaspoon unflavored gelatine
1 (6 ounce) can frozen cranberry juice, thawed
1 cup confectioners’ sugar
1-1/2 cups half-and-half
8 ounces cream cheese
Sprinkle gelatine over juice in a small bowl. Let stand 5 minutes to soften.
In a large bowl, beat cream cheese and confectioners' sugar. Place small bowl in a pan of hot water and stir until gelatine is dissolved. Cool.
Beat into cheese mixture. Add half-and-half. Continue beating until smooth. Pour into oiled mold and freeze until firm.
Dip mold in and out of hot water to loosen contents. Drizzle with cold sauce.
Sauce:
1 (6 ounce) can thawed frozen cranberry juice
1/2 cup granulated sugar
Boil to reduce by one-third. Sauce will thicken as it cools. Chill well.
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