Harvest Cranberry Mold
2 cups water
2 pkgs. (3 oz. each) cranberry-flavored gelatin
1 cup cranberry or cran-apple juice cocktail
2 medium pears or apples, cored and chopped (Note)
1/2 cup chopped walnuts
Red and green grapes for garnish (optional)
Microwave 2 cups water on high 3 to 5 minutes until boiling.
Carefully remove from microwave and stir in the gelatin until
completely dissolved, about 2 minutes. Pour cranberry juice cocktail
into a large measuring cup or bowl. Add enough ice to equal 1-3/4
cups. Stir gelatin mixture into cranberry juice until ice is
dissolved. Chill mixture until slightly thickened, about 30 minutes,
stirring occasionally. Mixture should be about the consistency of
unbeaten egg whites.
Spray a gelatin ring mold with non-stick cooking spray and wipe
smooth with a small piece of paper towel. When gelatin mixture has
thickened, gently stir in apples (or pears) and walnuts. Pour into
prepared mold. Seal and refrigerate until gelatin is firm, several
ours or overnight.
To serve, remove seal and unmold onto a serving place. If desired,
fill center with grapes.
* For a Spiced Cranberry Mold, add 1/2 teaspoon pumpkin-pie spice
with the boiling water.
* For an Orange-Cranberry Mold, substitute 2 peeled, chopped oranges
or 2 11-oz. cans mandarin oranges, drained, for the apples or pears.
* For a Cranberry Salad Mold, add 1 tablespoon lemon juice with the
boiling water, and 1/2 cup shopped celery with the pears.
* For a Triple Cranberry Mold, substitute 1 container cranberry
fruit relish for the pears.