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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine cranberries, water and 1/4 cup orange juice in a saucepan. | 2. Bring to a boil, reduce heat to medium, and cook for about 4 minutes or until cranberries pop and soften. | 3. While cranberries are cooking, sprinkle gelatin over remaining orange juice then allow to stand for 1 minute to soften. | 4. Add gelatin/orange mixture and sugar to cranberry mixture, stirring until gelatin dissolves. | 5. Remove from heat and stir in remaining ingredients. | 6. Pour into rinsed but not dried 4 cup mould or deep bowl. | 7. Cover and refrigerate for at least 2 hours (and up to 24 hours) or until set. | 8. To unmould, dip into hot water for about 20 seconds, then invert onto serving plate. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cranberry	2	cups		101.2	26.334	1.012	0.28600000000000003
water	1	cup		0.0	0.0	0.0	0.0
orange juice	1/2	cup		55.8	12.895999999999999	0.868	0.248
gelatin	1	package	unflavored	323.85	76.925	6.63	0.0
sugar	3/4	cup	granulated	239.85	45.006	7.5075	3.7439999999999998
beet	1	cup	cooked diced	58.48	13.0016	2.1896	0.2312
celery	1	cup	diced	16.16	2.9997	0.6969	0.1717
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
horseradish	1	tablespoon		7.2	1.6935	0.177	0.1035
orange	2	teaspoons	grated rind	3.525	0.8812	0.0705	0.009000000000000001

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.