Winter fruit mold
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | packs | (3 oz each) lemon gelatin |
| 2 | cups | Boiling water |
| 1½ | cup | Cherry wine |
| 15 | Blanched almonds; halved | |
| ¼ | teaspoon | Cloves |
| ¼ | teaspoon | Cinnamon |
| ⅛ | teaspoon | Allspice |
| 1 | cup | Chopped candied mixed fruit |
| ½ | cup | Light raisins |
| ½ | cup | Currants |
| ½ | cup | Drained maraschino or canned pitted sweet cherries; halved |
| ½ | cup | Coarsely chopped walnuts |
Directions
(The New Joys of Jell-O)
Dissolve gelatin in boiling water. Stir in wine. Pour ½ 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 ½ 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@...> on Mar 10, 1998