967 jello recipes

Chocolate mint rice pudding layered in sherbet glasses, lightened with whipped cream and egg whites, studded with cooked rice and swirls of mint jelly.

A zesty, fruity sauce with a hint of ginger. Perfect to accompany meat or poultry, served hot or cold. Quick and easy to prepare.

Salzburger Nockerl, a classic Austrian souffled dessert with billowy egg white mounds baked over cream, butter, and currant jelly. Golden, airy, and served straight from the oven.

Slow cooker spiral ham glazed with currant jelly, dry mustard, cinnamon, and clove. Studded with whole cloves for that holiday-table look without heating up the oven.

Slow braised venison with current and earthy Chanterelle mushrooms.

Salzburger Nockerln: Austrian meringue souffle baked into three fluffy peaks over a pool of butter and jelly. A centuries-old Salzburg dessert meant to be eaten the moment it leaves the oven.

Venison steaks with a Scotch whiskey sour sauce made from cranberries, orange juice, currant jelly, and Dijon mustard. A refined wild game dish with a sweet-tart pan sauce.

Glazed smoked ham three ways: honey-mustard-bourbon, red currant and orange, or classic brown sugar and clove. One holiday ham, three sticky-sweet finishes for Easter, Christmas, or Sunday supper.

Sweet-tangy apple jelly glaze spiked with curry powder, mustard, and white wine. This 5-minute sauce adds sophisticated flavor to roasted meats or grilled vegetables.

Rosehip, Hibiscus & Currant Pie or Cake Filling recipe

Pan-seared pork chops with a sweet-tart red currant and balsamic glaze. Sage-rubbed loin chops finished in a glossy two-ingredient pan sauce.

Sandbakelse, traditional Scandinavian butter cookies with cardamom, pressed into mini tart tins and filled with jam. Delicate, sandy-textured holiday cookies dusted with powdered sugar.

Ranch style pork chops baked with dried figs, tart apple slices, brown sugar, cinnamon, and apple mint jelly. A sweet-savory one-pan dinner with California fruit flavors.

Whole wild goose roasted low and slow, basted with an orange-tarragon glaze made with currant jelly and port wine. Carved tableside with a glossy citrus sauce.

These delicious meatballs can be used as a simple appetizer or can accompany pasta to complete a main dish.

Avocado Mousse Melba blends avocado with sweetened condensed milk and lemon, folds into whipped cream, and serves with raspberry Melba sauce on decoratively swirled cream. A restaurant-worthy dessert.