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Cranberry Sangria Mold

1/3 cup granulated sugar
2 envelopes Knox Unflavored Gelatine
2 cups cranberry juice cocktail, divided use
1 cup Burgundy wine
1 fresh peach, peeled, coarsely chopped
1 navel orange, peeled, sectioned and coarsely chopped
1 teaspoon grated lemon peel

1. Combine sugar and gelatin in small saucepan. Stir in 1/2 cup of the juice cocktail; let stand 1 minute. Cook on low heat 3 minutes or until gelatin is completely dissolved, stirring constantly. Stir in remaining 1 1/2 cups juice cocktail and the wine. Refrigerate 1 hour or until mixture is consistency of unbeaten egg whites, stirring occasionally.
2. Add fruit and lemon peel; mix well. Pour into 4-cup mold. Refrigerate at least 4 hours or until firm.
3. Unmold onto serving plate. Store leftover gelatin in refrigerator.

Makes 8 servings.

Special Extra:
Garnish with lemon and orange slices.

Nutrition (per serving):Calories 110,Total fat 0g,Saturated fat 0g,Cholesterol 0mg,Sodium 5mg,
Carbohydrate 21g,Dietary fiber 1g,Sugars 19g,Protein 2g,Vitamin A 0%DV,Vitamin C 60%DV,
Calcium 0%DV,Iron 0%DV.

Recipe and photograph provided courtesy of Kraft Food, Inc.