I always make a ton of cranberry sauce for the holidays because it's so easy, takes minutes to make and it keeps well. There’s just no reason to buy canned. BUT, when I’m a lazy gal, opening a can works for this salad.
The raw (enzyme rich) ingredients in this salad make it delightfully refreshing and even better the next day for breakfast.
Line a bundt cake pan, jello mold or large bowl with plastic wrap (or coat with mild tasting oil or cooking spray).
In a small saucepan, stir together the sweetener and gelatin.
Slowly stir in the cherry juice. Warm and stir over low heat until dissolved. Set aside to cool.
Chop and de-seed the orange, put it into your blender, leaving the skin on.
Add half the cranberries to the blender.
When the juice/gelatin mixture is cooled a bit, add to the blender and blend until the orange is in small pieces.
Add the rest of the cranberries and pulse to chop, set aside.
In a large bowl, stir together the rest of the ingredients.
Stir in the contents of the blender until well combined.
Pour into the prepared bowl or mold and refrigerate until set, about 3 hours.
Unmold and serve with sauce: Stir together 1/3 cup sour cream, zest and juice of one orange.