Cranberry Mold With Orange Sour

Cranberry Mold With Orange Sour Cream Dressing

Yield: 12 servings

Cranberry Mold:
1 package (6 ounces) raspberry flavor gelatin
1 1/2 cups boiling water
2 packages (10 ounces each) frozen cranberry-orange relish

Dressing:
1/4 cup orange juice
1 tablespoon grated orange peel
1/2 teaspoon vanilla extract
1 cup dairy sour cream

For cranberry mold, dissolve gelatin in boiling water. Break up frozen relish with fork; add to gelatin mixture and stir until relish is thawed and thoroughly combined. Pour into 6-cup mold. Refrigerate until set, several hours or overnight. For dressing, gently stir orange juice, peel and vanilla into sour cream. To serve, unmold cranberry salad onto serving plate; serve with dressing.