Flavorful Cranberry Gelatin Mold |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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A little port or Merlot wine offers a tasty twist to this traditional gelatin that also features pineapple and walnuts. I make it for holiday dinners, especially when turkey or ham is served. Jenice Gibson of Oregon City, Oregon Ingredients:
2 packages (.3 ounce each) sugar-free raspberry gelatin |
1-1/2 cups boiling water |
1 can (20 ounces) unsweetened crushed pineapple, drained |
1 can (14 ounces) whole-berry cranberry sauce |
1/2 cup chopped walnuts |
1/3 cup port wine or red grape juice |
mint leaves for garnish, optional |
Directions:
1. In a large bowl, dissolve gelatin in boiling water. Stir in the pineapple, cranberry sauce, walnuts and wine.
2. Pour into a 5-cup mold coated with cooking spray. Run a knife through the gelatin mixture to evenly distribute the fruit. Refrigerate 2-1/2 hours or until firm.
3. Unmold onto a serving plate. Garnish with mint if desired. Yield: 8 servings.
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