| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| French | Desserts, Holiday | 1 | Serving | |
INGREDIENTS
| French pastry (recipe posted) | ||
| 2 | tb | Currant jelly; melted |
| 1 | c | Currant jelly |
| 2 | c | Cranberries |
| 1/4 | An orange; cut up | |
| 1 | Unflavored gelatin | |
| 3 | tb | Orange liqueur |
INSTRUCTIONS
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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