| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains | 1 | Servings | ||
INGREDIENTS
| 2 | pk | (3 oz each) lemon gelatin |
| 2 | c | Boiling water |
| 1 1/2 | c | Cherry wine |
| 15 | Blanched almonds; halved | |
| 1/4 | ts | Cloves |
| 1/4 | ts | Cinnamon |
| 1/8 | ts | Allspice |
| 1 | c | Chopped candied mixed fruit |
| 1/2 | c | Light raisins |
| 1/2 | c | Currants |
| 1/2 | c | Drained maraschino or canned pitted sweet cherries; halved |
| 1/2 | c | Coarsely chopped walnuts |
INSTRUCTIONS
(The New Joys of Jell-O) Dissolve gelatin in boiling water. Stir in wine. Pour 1/2 cup of mixture into a 6 cup ring mold. Chill until set, but not firm. Arrange almonds in a single layer in a decorative pattern on top of the set gelatin. Pour another 1/2 cup gelatin mixture over the almonds. Chill again until set but not firm. Meanwhile, add spices, fruits, and nuts to remaining gelatin mixture; chill until slightly thickened. Spoon gently over gelatin in mold. Chill until firm, about 4 hours. Unmold, serve with prepared whipped topping, if desired. Makes about 6 cups or 10 - 12 servings. Posted to EAT-L Digest by Lynn Nelson <lynnn@EROLS.COM> on Mar 10, 1998
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