INGREDIENTS

INSTRUCTIONS

In bowl, sprinkle gelatin over 1/2 cup of the cocktail; set aside.
In saucepan over medium-low heat, stir together remaining cranberry
cocktail, sugar, cinnamon, cloves and all spice; bring to boil. Remove from
heat; cover and let stand for 10 minutes. Strain to remove cinnamon and
cloves.
Stir gelatin mixture into cranberry cocktail mixture until completely
dissolved.  Let cool to room temperature.
Meanwhile, decoratively arrange 1/4 cup each of the clementines and grapes
in bottom of 4 cup jelly mould or bowl. Spoon in 1/2 cup of the gelatin
mixture; cover and refrigerate for 30 minutes or until set.
Gently stir together remaining fruit, and minute leaves (if using). Spoon
into mould.  Pour in all but 1/2 cup of the remaining gelatin mixture.
Cover loosely with plastic wrap an top with plate; refrigerate for 1 hour.
Remove plate and wrap; pour in reserved gelatin mixture. Cover and
refrigerate for at least 2 hours or until firmly set. (Can be refrigerated
for up to 1 day.)
To serve, dip mould into very hot water for 20 to 30 seconds. Place serving
dish over mould; invert. Makes 6 to 8 servings. Substitution: If in a hurry
use one can mandarin segments ( 10 oz.) instead of fresh clementines. Typed
in MMformat by cjhartlin@msn.com Source: Canadian Living Magazine Dec.98
Posted to MM-Recipes Digest V4 #2 by "Cindy Hartlin"
<cjhartlin@email.msn.com> on Dec 20, 1998

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