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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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My sister and I discovered this recipe while looking for something different to serve at holiday time. The fruity flavor goes especially well with poultry or pork. Ingredients:
2 packages (3 ounces each) strawberry gelatin |
3/4 cup boiling water |
1 can (14 ounces) whole-berry cranberry sauce |
2 tablespoons lemon juice |
1 teaspoon grated lemon peel |
1/4 teaspoon ground nutmeg |
1 can (20 ounces) crushed pineapple |
2 cups (16 ounces) sour cream |
1/2 cup chopped pecans |
Directions:
1. In a bowl, dissolve gelatin in water. Add cranberry sauce, lemon juice, peel and nutmeg; mix well. Drain pineapple; add juice to gelatin mixture and set pineapple aside. Chill until syrupy.
2. Whisk in sour cream. Add the pineapple and pecans. Pour into an 8-cup mold coated with nonstick spray. Chill until firm. Yield: 10-12 servings.
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