Jellied Cranberry-Orange Sauce (2.5 PTS)

Recipe Instructions 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-qt mold. Cool to room temperature. Cover; refrigerate 4 hours or until set. Loosen edges of mold with knife. Invert onto plate. Make Ahead: Can be made up to 1 week ahead; refrigerate. Makes 3 cups, 12 servings. Per serving: 122 calories, 0 protein, 32 g carb, 0 fat, 0 fiber, 0 chol, 1 mg sodium M/C Formatted by Diane [spangen@home.com] Shared by: Diane, AllMagazineRecipes