Cranberry Pear Mold Recipe
Cranberry pear mold is a fruit and gelatin. Flavored with cranberry juice cocktail, the cranberry pear mold is sweetened with sugar and has pecan nuts for an added crunch. Chilled to set, it is served cold.
Ingredients
| 2 cups cranberry juice cocktail | ||
| Unflavored gelatin | 1 | |
| 1/4 cup cranberries, rinsed and cut in half | ||
| Sugar | 2 Tablespoon | |
| 1 medium size pear, peeled, cored, and cut into 3/4 inch cubes | ||
| Pecans | 1 Tablespoon, coarsely chopped | |
| Lettuce leaves | ||
Directions
Pour 1 cup of the cranberry juice into a large heatproof bowl and sprinkle the gelatin over it.
Let soften for 2 to 3 minutes.
Meanwhile, pour the remaining cranberry juice into a small heavy saucepan and bring to a boil over moderate heat.
Add to the gelatin mixture and stir until the gelatin dissolves completely.
Chill in the refrigerator until the mixture is the consistency of unbeaten egg whites about 1 to 1 1/4 hours.
While the mixture is chilling, toss the cranberries with the sugar and set aside for at least 30 minutes, tossing occasionally.
Just before removing the gelatin mixture from the refrigerator, place the cranberries in a large holed strainer and shake the excess sugar from them.
Fold the cranberries into the gelatin mixture along with the pear and pecans; turn into an ungreased 4 cup decorative mold.
Cover and chill for 6 hours or overnight until firm.
Unmold onto a chilled platter and garnish with lettuce leaves.
Let soften for 2 to 3 minutes.
Meanwhile, pour the remaining cranberry juice into a small heavy saucepan and bring to a boil over moderate heat.
Add to the gelatin mixture and stir until the gelatin dissolves completely.
Chill in the refrigerator until the mixture is the consistency of unbeaten egg whites about 1 to 1 1/4 hours.
While the mixture is chilling, toss the cranberries with the sugar and set aside for at least 30 minutes, tossing occasionally.
Just before removing the gelatin mixture from the refrigerator, place the cranberries in a large holed strainer and shake the excess sugar from them.
Fold the cranberries into the gelatin mixture along with the pear and pecans; turn into an ungreased 4 cup decorative mold.
Cover and chill for 6 hours or overnight until firm.
Unmold onto a chilled platter and garnish with lettuce leaves.
Chef
