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Holiday Cranberry Mold  
     AMOUNT: 8 to 10 Servings (About 61/2 Cups)
Per serving of 10 (about 2/3 cup; garnish in #9 not included) 

Exchanges: 0.5 Fat, 2 Fruit
125 calories, 2.5 g. protein, (18%), 3 g. fat (22%), 23 g. carbohydrate (71%, 20 g. sugars), 2.5 g. dietary fiber, 13 mg sodium

Estimated cost per serving $.35
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 and 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 unsweetened crushed pineapple reserving the juice                               
from Holiday Menus p. 18
 

STEP #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    
 

STEP #3 Stir the unflavored gelatine into 1/4 cup of pineapple juice to soften 

STEP #4  Stir softened gelatine and honey into hot cranberries cooking a minute longer to dissolve gelatine; remove from heat  
 

STEP #5  Peel orange, cut into chunks; Pulverize the orange with 1 cup of the cranberry mixture in blender 

STEP #6  Add remaining cranberry mixture to blender and blend just a second or two to break up the cranberries  

STEP #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

 

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Holiday Menus, 2nd Edition© 2007 SueGreggCookbooks, Publishers  
ISBN 1-878272-01-2  76 pages. $9 purchase . . 


Perfect Turkey Recipe and Two Thanksgiving & Christmas Menus 
with pdf preview of book 248k

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