1 1/2 envelope (1.5 teaspoons) unflavored gelatine
1/4 cup orange juice or sweet sherry wine
3 cups cooked or canned cranberries
3 cups applesauce
1/2 cup slivered, blanched almonds (optional)


Sprinkle the gelatine into the orange juice or sherry wine, then place over hot water until dissolved. Mix the gelatine with the cranberries, applesauce, and almonds.

Rinse a 1.5-quart mold with cold water, then shake off excess water, but don’t dry. Pour the mixture into it. Chill four hours or until firmly set. Unmold onto a serving dish.

Serves 6 to 8.

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