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Post by Baking_Bud on Dec 29, 2002 16:38:05 GMT -6
Cranberry Jello Salad
INGREDIENTS: 1 (12-ounce) package fresh cranberries 1/2 cup sugar 3 (3-ounce) packages raspberry-flavored gelatin 2 cups boiling water 2 cups cranberry juice, chilled 1 (8-ounce) can crushed pineapple, undrained 2 celery ribs, diced (1 cup) 2/3 cup chopped pecans, toasted Lettuce leaves *Fresh mint sprigs (optional) Garnish: chopped pecans, toasted
Directions: Process cranberries in a food processor 30 seconds or until coarsely chopped, stopping once to scrape down sides. Stir together cranberries and sugar in a bowl; set aside. Stir together gelatin and 2 cups boiling water in a large bowl 2 minutes or until gelatin dissolves. Add juice, and chill 30 minutes or until consistency of unbeaten egg whites. Stir in cranberry mixture, pineapple, celery, and pecans. Spoon mixture into a lightly greased 10-cup Bundt pan; cover and chill 8 hours or until firm. Unmold onto a lettuce-lined platter. Fill center of ring with fresh mint sprigs if you so desire, for an added visual effect.
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