| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Fruits |
|
Salads, Desserts |
8 |
Servings |
INGREDIENTS
| 8 |
oz |
Crushed pineapple |
| 3 |
oz |
Raspberry flavored gelatin |
| 16 |
oz |
Canned; whole cranberry sauc |
| 1 |
ts |
Orange peel; finely shredded |
| 11 |
oz |
Can; mandarin oranges |
| 1 |
c |
Whipping cream |
|
|
Frosted fruit |
INSTRUCTIONS
Drain pineapple; reserve syrup. Add boiling water to reserved syrup to
make 1 cup. Dissolve gelatin in hot liquid. Stir in cranberry sauce and
orange peel; chill till partially set. Fold in orange sections and
pineapple. Whip cream till soft peaks form; fold into fruit mixture. Pour
into 6 cup mold. Chill till set.
Unmold; garnish cranberry sald with frosted fruit.
FROSTED FRUIT: Break 1 pound green grapes into small clusters. Dip grapes
and 1/2 pound cranberries into beaten egg white. Drain; dip fruit in sugar
to coat.
Place fruit on rack to dry for 2 hours.
Recipe By : Source: Treasury of Christmas Crafts and Food
Posted to MC-Recipe Digest V1 #262
Date: Sun, 27 Oct 1996 11:16:28 -0800
From: Steph Hilt <stephie@olympus.net>
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