Yield: 10 Servings
|2 cups||Fresh cranberries|
|⅓ cup||Orange rind|
|1 cup||Orange juice|
|1 cup||Celery; chopped fine|
|1 cup||Chopped walnuts|
|1 pack||(3-oz) raspberry Jell-O|
|1 pack||(3-oz) lemon Jell-O|
I swore I would never put a gelatin salad mold in a cookbook. The memories of pear slices in green gelatin, or canned fruit cocktail and red gelatin ... well, these memories do nothing for my appetite. But here it is, the first wiggly salad I have ever proposed. Thank goodness it is my mother's recipe and not mine. It is unusually good.
Grind up the cranberries and orange rind. I use my medium-sized food processor, or you can use a hand grinder.
Heat the water and prepare the gelatin as per the instructions on the package. Add all other ingredients and chill in a 2-quart mold.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .