Spicy peach-cranberry ring
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Newspapers from the 40's to | ||
| 1 | each | No. 2 1/2 can cling-peach halves |
| 1 | teaspoon | Whole cloves |
| 1 | each | 3\" stick cinnamon |
| ¼ | cup | Vinegar |
| 1 | pack | Lemon-flavored gelatin |
| 1 | cup | Fresh cranberries |
| ½ | medium | Orange, unpeeled |
| ⅓ | cup | Granulated sugar |
| 1¾ | cup | Hot water |
| Lemon-flavored gelatin, stirring, until dissolved; 70's | ||
| 1 | pack | Cherry-flavored gelatin |
| Drain peaches- to syrup, add enough water to make 1 3/4 cups. Then add | ||
| Spices, vinegar- simmer 10 min. Add peaches; heat slowly 5 min. Remove | ||
| Peaches from syrup; place, with cut sides up, in 2-qt. ring mold. Strain pour over peaches. | ||
| Chill until almost firm. | ||
Directions
KEYWORDS: VINEGAR
SOURCE: MY MOTHER'S RECIPE C
FROM : SALLIE KREBS
SYRUP- MEASURE: IF NEEDED, A
Meanwhile, put cranberries and orange through medium blade of food chopper. Stir in sugar; set aside. Add hot water to cherry-flavored gelatin, stirring, until dissolved; cool; stir in cranberry mixture.
Pour over almost-firm peach layer. Chill until firm. Unmold; fill center with crisp greens. Serve with Lemon-Cream Mayonnaise. Makes 10 to 12 servings.
Submitted By SALLIE KREBS On 03-04-95