Congealed Cranberry Dessert Recipe
Summary
Ingredients
| Cranberries | 2 Cup (32 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Cinnamon sticks | 2 | |
| Cloves | 8 | |
| Port | 2 Cup (32 tbs) | |
| Unflavored gelatin | 2 Tablespoon | |
| Lemon juice | 1⁄3 Cup (5.33 tbs) | |
| Canned peach slices | 1 Pound (Drained) | |
| Sweetened whipped cream | 1 Tablespoon |
Nutrition Facts
Serving size
Calories 349 Calories from Fat 86
% Daily Value*
Total Fat 10 g15.1%
Saturated Fat 5.7 g28.7%
Trans Fat 0 g
Cholesterol 42 mg14%
Sodium 195.4 mg8.1%
Total Carbohydrates 56 g18.5%
Dietary Fiber 3.9 g15.6%
Sugars 49.2 g
Protein 13 g25.9%
Vitamin A 19.5% Vitamin C 22.6%
Calcium 23.5% Iron 3.3%
*Based on a 2000 Calorie diet
Directions
1)In a saucepan, add cranberries, 1 cup water, sugar and spices. Bring to boil.
2)Decrease heat and simmer for 5 minutes. Cool.
3)Remove cinnamon sticks and cloves. Add port.
4)Add gelatin and lemon juice in saucepan and leave for 5 minutes.
5)Heat the mixture on low heat and stir until gelatin is dissolved.
6)Mix gelatin and cranberry mixture.
7)Chill until slightly thickened. Add peaches.
8)Take a 1 1/2-quart mold and pour the mixture into it.
9)Chill until firm and then unmold.
SERVING
10)Garnish with whipped cream and additional peach slices. Serve.
Chef
