Cranberry Wine Mold
Yield
8 servingsPrep
45 minCook
5 minReady
9 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounce package |
cranberries
fresh |
|
| 1 ½ | cups |
sugar
|
|
| ¾ | cup |
red wine
|
*
|
| ¾ | cup |
water
|
|
| 6 | ounce package |
gelatin, unflavored
raspberry-flavored |
|
| 1 | cup |
nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounce package |
cranberries
fresh |
|
| 355 | ml |
sugar
|
|
| 177 | ml |
red wine
|
*
|
| 177 | ml |
water
|
|
| 6 | ounce package |
gelatin, unflavored
raspberry-flavored |
|
| 237 | ml |
nuts
chopped |
|
Directions
Rinse the cranberries in a strainer and remove any stems.
Place the berries in a large sauce pan.
Add the sugar, wine and water to the sauce pan and stir to blend.
Bring to boiling over medium heat.
Lower the heat and cook for 5 minutes, or until the berries burst.
Remove the sauce pan from the heat and stir in the raspberry-flavored gelatin until the gelatin dissolves.
Place the sauce pan in the freezer and chill, stirring several times, for 30 minutes, or until the gelatin becomes syrupy.
Fold the chopped walnuts into the gelatin mixture until well-blended.
Pour into an 8-cup mold or deep bowl.
Refrigerate for four hours or overnight.
To unmold, run a thin-blade knife around the edge of the mold.
Dip the mold into a pan of hot water for 30 seconds.
Invert the mold onto the serving plate.
Return the gelatin to the refrigerator until serving time.
