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Holiday Cranberry Mold  from Main Dishes page 251 AMOUNT:
8 to 10 Servings (About 61/2 Cups) Exchanges:
0.5 Fat, 2 Fruit Estimated cost per serving $.35 |
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STEP #1
ASSEMBLE AND PREPARE INGREDIENTS 20 OZ CAN CRUSHED PINEAPPLE, UNSWEETENED 12 OZ PACKAGE WHOLE CRANBERRIES (3 1/2 TO 4 CUPS) 3 ENVELOPES UNFLAVORED GELATINE (2 TABLESPOONS) 1/2 CUP HONEY 1 ORANGE, PEELED, CUT INTO CHUNKS 1 CUP DICED CELERY 1 UNPEELED GRATED APPLE (I USE A TART GREEN APPLE; DON'T WORRY IF IT TURNS BROWN) 1/2 CUP WALNUTS |
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| DRAIN CRUSHED UNSWEETENED PINEAPPLE RESERVING THE JUICE | |
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| #2 COMBINE REMAINING PINEAPPLE JUICE WITH CRANBERRIES IN A SAUCE PAN; BRING TO BOIL OVER MODERATELY HIGH HEAT AND COOK ABOUT 5 MINUTES UNTIL CRANBERRY SKINS BEGIN TO POP | |
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| #3 STIR THE UNFLAVORED GELATINE INTO 1/4 CUP OF THE PINEAPPLE JUICE TO SOFTEN | |
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| #4 STIR SOFTENED GELATINE AND HONEY INTO HOT CRANBERRIES, COOKING A MINUTE LONGER TO DISSOLVE GELATINE; REMOVE FROM HEAT. | |
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| #5 PEEL ORANGE, CUT INTO CHUNKS; PULVERIZE THE ORANGE WITH 1 CUP OF THE CRANBERRY MIXTURE IN BLENDER | |
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| #6 ADD REMAINING CRANBERRY MIXTURE TO BLENDER AND BLEND JUST A SECOND OR TWO TO BREAK UP CRANBERRIES | |
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| #7 POUR CRANBERRY MIXTURE INTO MIXING BOWL AND EVENLY STIR IN CRUSHED PINEAPPLE, APPLE, WALNUTS, AND DICED CELERY (ADD CORRECTION TO BOOK RECIPE) | |
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| #8 POUR INTO A MOLD OR AN ATTRACTIVE GLASS BOWL AND CHILL UNTIL SET | |
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#9 TO SERVE
GARNISH TOP WITH FRESH ORANGE SLICES CUT IN HALF, KIWI SLICES, AND FRESH MINT LEAVES |
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