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 or parsley 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 Jel-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.
Variations and notes:
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.
It's better to chop the fruit just before you add to
the gelatin; otherwise it will turn a nasty brown color. You can
also use canned pears, drained and cubed, instead of raw ones.