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Ingredientes
- 4 tsp Unflavored gelatin
- 2 c. Cranberry cocktail
- 1/4 c. Granulated sugar
- 2 stk cinnamon
- 1/4 tsp whole cloves
- 1/4 tsp allspice
- 1 c. seedless peeled clementine segments
- 1 c. seedless green grape halves
- 1/4 c. Small fresh mint leaves optional
Direcciones
- In bowl, sprinkle gelatin over 1/2 c. of the cocktail; set aside.
- In saucepan over medium-low heat, stir together remaining cranberry cocktail, sugar, cinnamon, cloves and all spice; bring to boil. Remove from heat; cover and let stand for 10 min. Strain to remove cinnamon and cloves.
- Stir gelatin mix into cranberry cocktail mix till completely dissolved. Let cold to room temperature.
- Meanwhile, decoratively arrange 1/4 c. each of the clementines and grapes in bottom of 4 c. jelly mould or possibly bowl. Spoon in 1/2 c. of the gelatin mix; cover and chill for 30 min or possibly till set.
- Gently stir together remaining fruit, and minute leaves (if using). Spoon into mould. Pour in all but 1/2 c. of the remaining gelatin mix. Cover loosely with plastic wrap an top with plate; chill for 1 hour. Remove plate and wrap; pour in reserved gelatin mix. Cover and chill for at least 2 hrs or possibly till firmly set. (Can be refrigerated for up to 1 day.)
- To serve, dip mould into very warm water for 20 to 30 seconds. Place serving dish over mould; invert.
- Makes 6 to 8 servings. Substitution: If in a hurry use one can mandarin segments ( 10 ounce.) instead of fresh clementines.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 152g | |
| Recipe makes 6 servings | |
| Calories 112 | |
| Calories from Fat 2 | 2% |
| Total Fat 0.2g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 121mg | 3% |
| Total Carbs 28.47g | 8% |
| Dietary Fiber 0.9g | 3% |
| Sugars 25.32g | 17% |
| Protein 0.53g | 1% |
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