| 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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