Molded Cranberry Sauce

Directions

1. In a 6 quart kettle, combine sugar with 4 cups water; bring to boiling, stirring to dissolve sugar. Let boil uncovered 10 minutes to form a syrup.
2. Add cranberries, orange peel and salt to syrup. Bring back to boiling; boil uncovered 20 minutes or until thickened and cranberries are clear and have popped.
3. Pour into a 2 quart mold. Let cool at room temperature 1 hour. Refrigerate until well chilled at least 5 hours or overnight.
4. To unmold: Loosen edge of mold with sharp knife; invert on serving plate; shake out. Refrigerate.