|
|
|
Holiday Cranberry Mold AMOUNT:
8 to 10 Servings (About 61/2 Cups) |
|
|
|
|
|
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 |
|
|
|
|
DRAIN CRUSHED UNSWEETENED PINEAPPLE RESERVING THE JUICE |
|
|
|
|
#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 |
|
|
|
|
|
|
|
|
#3 STIR THE UNFLAVORED GELATINE INTO 1/4 CUP OF THE PINEAPPLE JUICE TO SOFTEN |
|
|
|
|
#4 STIR SOFTENED GELATINE AND HONEY INTO HOT CRANBERRIES, COOKING A MINUTE LONGER TO DISSOLVE GELATINE; REMOVE FROM HEAT. |
|
|
|
|
|
|
|
|
|
|
|
|
#5 PEEL ORANGE, CUT INTO CHUNKS; PULVERIZE THE ORANGE WITH 1 CUP OF THE CRANBERRY MIXTURE IN BLENDER |
|
|
|
|
|
|
|
|
#6 ADD REMAINING CRANBERRY MIXTURE TO BLENDER AND BLEND JUST A SECOND OR TWO TO BREAK UP CRANBERRIES |
|
|
|
|
|
|
|
|
#7 POUR CRANBERRY MIXTURE INTO MIXING BOWL AND EVENLY STIR IN CRUSHED PINEAPPLE, APPLE, WALNUTS, AND DICED CELERY (ADD CORRECTION TO BOOK RECIPE) |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
#8 POUR INTO A MOLD OR AN ATTRACTIVE GLASS BOWL AND CHILL UNTIL SET |
|
|
|
|
|
|
#9 TO SERVE GARNISH TOP WITH FRESH ORANGE SLICES CUT IN HALF, KIWI SLICES, AND FRESH MINT LEAVES |
