2 c. fresh cranberries, washed & picked over
1 c. granulated sugar
1/2 c. red currant jelly
2 oranges
2 sticks cinnamon
1/4 tsp. allspice
1/2 c. sherry
1 env. Knox unflavored gelatin

Cut peel of 1 orange in fine strips; simmer in water 2 to 3 minutes. Drain. Soak gelatin in 1/2 cup orange juice. Combine juice of both oranges, jelly, wine, sugar, spices and gelatin. Bring to a boil, then simmer 5 minutes. Remove cinnamon sticks; add cranberries and orange peel. Bring to full rolling boil until berries pop. Mold in small melon or round mold. Place in refrigerator at least 4 hours before serving. Unmold on platter. Serves 10 to 12.