On a lightly floured surface roll French Pastry dough to a 13-inch circle.
Line an 11-inch flan pan with removable bottom with dough, being careful
not to stretch dough. Trim edges. Fold any excess dough under. Prick bottom
and sides; line with foil and fill with dried beans.
Bake pastry in a 400 degree oven for 15 minutes. Remove foil and beans;
continue
baking 10 to 15 minutes more or till pastry is light brown. Brush melted
jelly over bottom of crust. Cool on a wire rack.
In a 10-inch skillet bring the 1 cup jelly and .A cup water to boiling. Add
cranberries;cook, uncovered, over low heat for 3 to 5 minutes or till
berries pop. With slotted spoon, transfer cranberries to a bowl; set aside.
In blender container or food processor bowl combine the orange and 1/4cup o
f the jelly liquid; cover and blend till smooth. Return mixture to skillet.
Combine gelatin and 1/4 cup water let stand 5 minutes. Add gelatin mixture
and liqueur to s killet. Heat and stir till gelatin is dissolved. Pour
gelatin mixture over cranberries. To cool, place skillet in a bowl or sink
of ice about 15 minutes or till mixtu re is partially set, stirring
occasionally.
Spoon mixture into pastry shell; spread evenly. Chill 2 hours or till firm.
To serve, cut into wedges. Makes 10 servings. Scanned and Busted by
ejohnston@mailexcite.com
Contributor: Holiday Cooking (BH&G 1986)
Posted to recipelu-digest Volume 01 Number 360 by P&S Gruenwald
<sitm@ne.infi.net> on Dec 12, 1997
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