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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Cranberries and currant jelly make a jewel-toned filling for the cookie-type crust of this dessert, notes field editor Billie Moss of El Sobrante, California. Ingredients:
1-1/4 cups sugar, divided |
1 cup finely chopped slivered almonds, toasted |
1 cup king arthur unbleached all-purpose flour |
1/2 cup butter |
1 egg |
1 teaspoon vanilla extract |
1 envelope unflavored gelatin |
1/4 cup water |
1 package (12 ounces) fresh or frozen cranberries |
1/2 cup red currant jelly |
whipped cream and additional chopped almonds, optional |
Directions:
1. In a large bowl, combine 1/4 cup sugar, almonds and flour; cut in the butter until crumbly. Beat egg and vanilla; add to flour mixture and stir until moistened. Cover and refrigerate for 30 minutes.
2. Coat fingers with flour and press pastry mixture into the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. P;lace on a baking sheet. Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack.
3. Meanwhile, soften gelatin over cold water; let stand for 1 minute. Set aside. In a saucepan, combine the cranberries, jelly and remaining sugar. Cook over medium heat until berries pop. Remove from the heat; stir in gelatin until dissolved and cool. Pour into crust. Refrigerate at least 4 hours. Garnish with whipped cream and almonds if desired. Refrigerate leftovers. Yield: 8-10 servings.
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