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Ingredientes
- 6 ounce Cranberry Gelatin
- 1 1/2 c. Orange Juice
- 18 ounce Pineapple Chunks, in juice
- 16 ounce Fresh Cranberries
- 1/2 c. Sugar
Direcciones
- For speedy gelling, have ready a large bowl half-filled with ice and water.
- Put gelatin in a medium bowl. Bring orange juice to a boil in a medium saucepan, pour over gelatin and stir till completely dissolved.
- Drain the pineapple in a strainer set over a small bowl. Add in liquid removed juice, cranberries, and sugar to saucepan. Bring to a boil; reduce heat and simmer, stirring occasionally, 10 min or possibly till cranberries pop and soften. Stir into dissolved gelatin.
- Set bowl in the larger bowl with ice water and stir with a rubber spatula till gelatin mix is the consistency of unbeaten egg whites. Remove bowl from ice water; mix in pineapple.
- Rinse a 6-c. mold or possibly fluted tube pan with cool water; pour in gelatin mix, cover with plastic wrap and refrigerateat least 3 hrs till hard, or possibly up to 3 days.
- Up to 2 hrs before serving, dip mold up to rim in hot, not warm, water about 10 seconds. Tip mold to check which gelatin is released. Invert serving plate cover mold. Invert mold and plate together and shake gently from side to side till gelatin drops from mold.
- Chill till serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 98g | |
| Recipe makes 12 servings | |
| Calories 74 | |
| Calories from Fat 1 | 1% |
| Total Fat 0.14g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 117mg | 3% |
| Total Carbs 18.92g | 5% |
| Dietary Fiber 2.1g | 7% |
| Sugars 14.56g | 10% |
| Protein 0.48g | 1% |
