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.