Holiday Gelatin Mould Recipe
Ingredients
3 cups (750 ml) fresh whole cranberries
4 medium-size tart apples, quartered, pared and cored
1 stalk celery, cut in 4-inch (10 cm) lengths
1 can (20 ounces or 566 g) pineapple chunks, drained; reserve syrup
1 package (3 ounces or 85 g) orange-pineapple-flavored gelatin
1 package (3 ounces or 85 g) strawberry-flavored gelatin
1 3/4 cups (450 ml) boiling water
Orange juice
Lettuce leaves
Directions
Assemble Food Grinder with Coarse Disc.
Grind cranberries, apples, and celery into large mixer bowl.
Mix in pineapple chunks.
Spread evenly in a 13*9x2-inch (33x23x5 cm) pan.
Assemble Blender.
Empty gelatin packages into blender container and add boiling water.
Cover and process at BEAT until gelatin is dissolved.
Pour into large bowl.
Add enough orange juice to the reserved pineapple syrup to make 2 cups (500 ml) liquid.
Add to gelatin mixture and stir well.
Pour gelatin over fruit in pan and stir just to mix.
Chill until firm (about 5 hours).
Cut into squares and serve on salad plates lined with lettuce leaves.
Grind cranberries, apples, and celery into large mixer bowl.
Mix in pineapple chunks.
Spread evenly in a 13*9x2-inch (33x23x5 cm) pan.
Assemble Blender.
Empty gelatin packages into blender container and add boiling water.
Cover and process at BEAT until gelatin is dissolved.
Pour into large bowl.
Add enough orange juice to the reserved pineapple syrup to make 2 cups (500 ml) liquid.
Add to gelatin mixture and stir well.
Pour gelatin over fruit in pan and stir just to mix.
Chill until firm (about 5 hours).
Cut into squares and serve on salad plates lined with lettuce leaves.
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