Cranberry Cream Mold

1 teaspoon unflavored gelatine
1 (6 ounce) can frozen cranberry juice, thawed
1 cup confectioners’ sugar
1 1/2 cups half-and-half
8 ounces cream cheese

Sprinkle gelatine over juice in a small bowl. Let stand 5 minutes to soften.

In a large bowl, beat cream cheese and confectioners sugar. Place small bowl in a pan of hot water and stir until gelatine is dissolved. Cool.

Beat into cheese mixture. Add half and half. Continue beating until smooth. Pour into oiled mold and freeze until firm.

Dip mold in and out of hot water to loosen contents. Drizzle with cold sauce.

Sauce:
1 (6 ounce) can thawed frozen cranberry juice
1/2 cup granulated sugar

Boil to reduce by one-third. Sauce will thicken as it cools. Chill well.