 | | Directions |
- Warm the orange juice and sugar in a saucepan over medium heat until the sugar is dissolved.
- Set aside in a bowl in the refrigerator to cool for approximately 30 minutes.
- Pulse the cookies and almonds in a food processor until finely ground.
- Add the butter and pulse to combine.
- Press the cookie mixture into the bottom of the springform pan.
- Clean the food processor, add the cranberries and 1/4 cup cooked orange syrup and purée.
- Sprinkle one envelope of gelatin over the remaining orange syrup and let stand for one minute.
- Stir until the gelatin dissolves.
- Add puréed cranberries and stir to combine.
- Add orange zest and stir.
- Fold the cranberry mixture and the non dairy whipped topping in a large bowl.
- Gently fold them together to combine.
- Pour the cranberry mixture into the crust.
- Refrigerate until set, approximately 4 hours.
- Top with a dollop of non dairy whipped topping if desired.
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Prep Time: 20 minutes
Container: 9 inch springform pan, small saucepan, food processor, large bowl
Servings: 8
|  | | Ingredients | | - | | 1 cup orange juice |
| - | | 1 cup sugar |
| - | | 18 gingersnap cookies - crumbled |
| - | | 1/2 cup almonds - slivered |
| - | | 4 tablespoons unsalted butter - melted |
| - | | 1 package gelatin - unflavored |
| - | | 8 ounces cranberries - thawed |
| - | | 16 ounces non-dairy whipped topping |
| - | | 1/2 orange - zested |
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