Cranberry Raspberry Fruit Mold |
|
 |
Prep Time: 240 Minutes Cook Time: 0 Minutes |
Ready In: 240 Minutes Servings: 12 |
|
This recipe is adapted from one used at the Hyde Park Center in Cincinnati. Sure to be popular at your holiday table. Ingredients:
2 cups hot water (not boiling) |
1 (3 ounce) package raspberry jell-o gelatin |
1 (3 ounce) package cranberry jell-o gelatin |
1 (16 ounce) can crushed pineapple, drained |
1 (16 ounce) can whole berry cranberry sauce |
1 (16 ounce) can jellied cranberry sauce |
1 (10 ounce) package frozen raspberries |
Directions:
1. Dissolve the Jello in the hot water, stirring briskly.
2. Add the remaining ingredients and stir until they are thoroughly mixed.
3. Pour into a mold and refrigerate overnight or until set.
4. To unmold, run a sharp knife that has been heated in very hot water along the edges of the mold.
5. Then, place the mold VERY BRIEFLY into a container of hot water, and then remove.
6. Place serving platter inverted over mold (hold it tightly together), and invert.
7. If you wish to (well before serving mold), have some extra fresh cranberries, dip them in raw egg whites, then dip them in granulated sugar, and allow to dry; do the same with slices of oranges.
8. When you serve mold, garnish with pieces of kale of colorful lettuces and the sugared fruits.
|
|