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Ingredientes
- French pastry (recipe posted)
- 2 Tbsp. Currant jelly, melted
- 1 c. Currant jelly
- 2 c. Cranberries
- 1/4 x An orange, cut up
- 1 x Unflavored gelatin
- 3 Tbsp. Orange liqueur
Direcciones
- On a lightly floured surface roll French Pastry dough to a 13-inch circle.
- Line an 11-inch flan pan with removable bottom with dough, being careful not to stretch dough. Trim edges. Fold any excess dough under. Prick bottom and sides; line with foil and fill with dry beans.
- Bake pastry in a 400 degree oven for 15 min. Remove foil and beans; continue
- baking 10 to 15 min more or possibly until pastry is light brown. Brush melted jelly over bottom of crust. Cold on a wire rack.
- In a 10-inch skillet bring the 1 c. jelly and "A c. water to boiling. Add in cranberries;cook, uncovered, over low heat for 3 to 5 min or possibly until berries pop. With slotted spoon, transfer cranberries to a bowl; set aside.
- In blender container or possibly food processor bowl combine the orange and 1/4cup o f the jelly liquid; cover and blend until smooth. Return mix to skillet.
- Combine gelatin and 1/4 c. water let stand 5 min. Add in gelatin mix and liqueur to s killet. Heat and stir until gelatin is dissolved. Pour gelatin mix over cranberries. To cold, place skillet in a bowl or possibly sink of ice about 15 min or possibly until mixtu re is partially set, stirring occasionally.
- Spoon mix into pastry shell; spread proportionately. Refrigerate2 hrs or possibly until hard.
- To serve, cut into wedges.
- Makes 10 servings. Scanned
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1225g | |
| Calories 1710 | |
| Calories from Fat 99 | 6% |
| Total Fat 10.98g | 14% |
| Saturated Fat 2.63g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 53mg | 18% |
| Sodium 751mg | 31% |
| Potassium 479mg | 14% |
| Total Carbs 380.17g | 101% |
| Dietary Fiber 14.2g | 47% |
| Sugars 275.58g | 184% |
| Protein 14.56g | 23% |
