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  • 12servings

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Nutrition Info . . .

NutrientsCarbohydrates
VitaminsA
MineralsNatrium, Sulfur

Ingredients Jump to Instructions ↓

  1. 1 package(s) (12-ounce) fresh cranberries

  2. 1/2 cup(s) sugar

  3. 3 package(s) (3-ounce) raspberry-flavored gelatin

  4. 2 cup(s) boiling water

  5. 2 cup(s) cranberry juice , chilled

  6. 1 can(s) (8-ounce) crushed pineapple , undrained

  7. 2 (1 cup) celery ribs , diced

  8. 2/3 cup(s) chopped pecans , toasted

  9. Lettuce leaves

  10. Pickled peaches

  11. Fresh mint sprigs

  12. Chopped pecans , toasted (for garnish)

Instructions Jump to Ingredients ↑

  1. Process cranberries in a food processor 30 seconds or until coarsely chopped, stopping once to scrape down sides.

  2. Stir together cranberries and sugar in a bowl; set aside.

  3. Stir together gelatin and 2 cups boiling water in a large bowl 2 minutes or until gelatin dissolves. Add juice, and chill 30 minutes or until consistency of unbeaten egg whites.

  4. Stir in cranberry mixture, pineapple, celery, and pecans. Spoon mixture into a lightly greased 10-cup Bundt pan; cover and chill 8 hours or until firm.

  5. Unmold onto a lettuce-lined platter. Fill center of ring with pickled peaches and fresh mint sprigs. Garnish, if desired.

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