- 1 of 3 Combine cranberries, apple, ginger, sugar and 1 cup water in a medium pot. Bring to a boil, then reduce to a simmer and cook 15 minutes.
- 2 of 3 Meanwhile, in a small bowl, combine gelatin with 2 tablespoons hot water. Stir to dissolve. Set aside for 5 minutes or until gelatin swells.
- 3 of 3 Pour 1/2 cup of the cooked cranberry mixture into the dissolved gelatin; mix to combine. Pour back into the pot and stir. Transfer to a 4-cup mold and cool slightly. Cover with plastic wrap and refrigerate at least 8 hours or overnight.
Servings Per Recipe: 8
Per Serving: 1 g Fat, total, 25 g carb., 2 g fiber, 0 mg chol., 3 mg sodium, 1 g pro., 91 kcal cal.