Yield: 8 Servings
|2 cups||Cranberries, fresh|
|2 \N||Orange; unpeeled, seeded & cut into eighths|
|1 \N||Carrot; scraped & cut into six pieces|
|1 cup||Pecans; OR|
|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.