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Cranberry wine mold

Yield: 16 Servings

1 pk Fresh cranberries (12 oz)      1 1/2 c Sugar
3/4 c Red wine      3/4 c Water
1 pk Raspberry-flavored gelatin -(6 oz)      1 c Chopped nuts

Rinse the cranberries in a strainer and remove any stems. Place the berries in a large sauce pan. Add the sugar wine and water to the sauce pan and stir to blend. Bring to boiling over medium heat. Lower the heat and cook for 5 minutes or until the berries burst. Remove the sauce pan from the heat and stir in the raspberry-flavored gelatin until the gelatin dissolves. Place the sauce pan in the freezer and chill stirring several times for 30 minutes or until the gelatin becomes syrupy. Fold the chopped walnuts into the gelatin mixture until well-blended. Pour into an 8-cup mold or deep bowl. Refrigerate for four hours or overnight. To unmold run a thin-blade knife around the edge of the mold. Dip the mold into a pan of hot water for 30 seconds. Invert the mold onto the serving plate. Return the gelatin to the refrigerator until serving time.

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1000's of Free International and Ethnic Recipes

Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More