| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Canadian |
Holidays, Side dish |
12 |
Servings |
INGREDIENTS
| 2 |
c |
Fresh or frozen cranberries |
| 2 |
c |
Cranberry cocktail juice |
| 1 |
c |
Water |
| 2 |
|
Envelopes unflavored gelatin |
| 3/4 |
c |
Granulated sugar |
| 1 |
tb |
Grated orange rind |
| 1 |
c |
Ginger ale |
INSTRUCTIONS
In heavy saucepan, combine cranberries, cranberry cocktail juice and
1/2 cup of the water; bring to a boil. Reduce heat and simmer for 5
to 7 minutes or until cranberries pop and soften.
Meanwhile, sprinkle gelatin into remaining water; let stand for 1
minute to soften. Add to cranberry mixture along with sugar and
orange rind; stir until gelatin and sugar have dissolved, about 1
minute. Remove from heat. Stir in ginger ale.
Chill, stirring occasionally, until slightly thickened and
consistency of raw egg whites. Pour into rinsed but not dried 6 cup
mould; refrigerate for about 4 hours or until set, or overnight. To
serve, unmould onto serving plate. Makes about 12 servings. Typed
in MMFormat by cjhartlin@email.msn.com Source: Canadian Living
Entertaining Cookbook
Posted to MM-Recipes Digest by "Cindy Hartlin"
<cjhartlin@email.msn.com> on Sep 29, 1999
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