Yield: 8 Servings
Measure | Ingredient |
---|---|
2 cups | Cranberries, fresh |
2 \N | Orange; unpeeled, seeded & cut into eighths |
1 \N | Carrot; scraped & cut into six pieces |
1 cup | Pecans; OR |
1 cup | Walnuts |
¾ cup | Sugar |
8 ounces | Pineapple, unsweetened; crushed, drained |
6 ounces | Jell-O, raspberry |
1 cup | ;Water, boiling |
1 cup | ;Water, cold, OR |
1 cup | Ginger ale |
\N \N | Lettuce, leaves |
\N \N | Carrot curls; (garnish) |
\N \N | Source: Country Living, Home for the Holidays |
\N \N | per Sallie Krebs |
\N \N | Fidonet COOKING echo |
Position knife blade in food processor bowl. Add first four ingredients; cover with lid, and pulse until finely chopped. Combine cranberry mixture, sugar, and pineapple in a medium bowl, stirring well.
Dissolve raspberry gelatin in boiling water; stir in cold water or ginger ale. Add gelatin mixture to cranberry mixture, and stir well.
Pour into a lightly oiled 6½ cup mold. Chill until firm. Unmold on a serving platter lined with leaf lettuce. Garnish, if desired.