Ginger Pineapple Jello Mold |
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Prep Time: 20 Minutes Cook Time: 300 Minutes |
Ready In: 320 Minutes Servings: 10 |
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This is lovely with a nice ham dinner. Don't use fresh pineapple or fresh ginger - the enzymes will prevent the gelatin from setting. And for a summer variation: I added one heaping cup of blueberries to the mix when I added the pineapple (left out the ground ginger), yummy! **and ingredients/directions slightly changed to address the consistency issue mentioned by reviewer - it should set better in a mold now! Ingredients:
1 (20 ounce) can crushed pineapple in juice |
1 1/2 cups boiling water |
1 (6 ounce) package lime gelatin (8-serving size) |
1 cup ginger ale, cold (approx 1 cup, see directions) |
1/4 teaspoon ground ginger |
1 cup fresh blueberries (optional) |
Directions:
1. Drain pineapple, reserving juice in a measuring cup.
2. Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved.
3. Add ginger ale to the reserved pineapple juice making about 1 to 1 1/4 cup of liquid. Stir the ground ginger into this liquid.
4. Stir the reserved pineapple juice, ginger ale & ginger into the jello.
5. Refrigerate about 1 1/4 hours or until slightly thickened (consistency of unbeaten egg whites).
6. Stir in pineapple (& blueberries if doing summer variation!). Pour into a 5-cup mold.
7. Refrigerate 4 hours or until firm. Unmold.
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