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Congealed Cranberry Dessert Recipe
|Cranberries||2 Cup (32 tbs)|
|Sugar||1 Cup (16 tbs)|
|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|
Calories 254 Calories from Fat 5
% Daily Value*
Total Fat 0.52 g0.81%
Saturated Fat 0.23 g1.2%
Trans Fat 0 g
Cholesterol 1.4 mg
Sodium 19.2 mg0.8%
Total Carbohydrates 57 g18.9%
Dietary Fiber 3.9 g15.6%
Sugars 49 g
Protein 5 g10.2%
Vitamin A 12.3% Vitamin C 22.6%
Calcium 2% Iron 2.5%
*Based on a 2000 Calorie diet
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.
10)Garnish with whipped cream and additional peach slices. Serve.