This cranberry juice cocktail and red wine gelatin mold laced with peaches, oranges and lemon peel makes a pretty and refreshing salad.
What You Need
Original recipe yields 8 servings
1/3 cup sugar
2 env. KNOX Unflavored Gelatine
2 cups cranberry juice cocktail, divided
1 cup Burgundy wine
1 fresh peach, peeled, coarsely chopped
1 navel orange, peeled, sectioned and coarsely chopped
1 tsp. grated lemon zest
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Please use alcohol responsibly.
Let's Make It
Combine sugar and gelatin in small saucepan. Stir in 1/2 cup of the juice cocktail; let stand 1 min. Cook on low heat 3 min. or until gelatin is completely dissolved, stirring constantly. Stir in remaining 1-1/2 cups juice cocktail and the wine. Refrigerate 1 hour or until mixture is consistency of unbeaten egg whites, stirring occasionally. Add fruit and lemon zest; mix well.
Pour into 4-cup mold.
Refrigerate at least 4 hours or until firm. Unmold onto serving plate. Store leftover gelatin in refrigerator.
Garnish with lemon and orange slices.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.