Cranberry Mousse Mold Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
20 ounce: Crushed pineapple,
6 ounce: Strawberry gelatin,
1 cup: Water,
1 lbs: Whole cranberry sauce,
3 tbsp: Fresh lemon juice,
1 tsp: Fresh grated lemon peel,
1/4 tsp: Ground nutmeg,
2 cup: Dairy sour cream,
1/2 cup: Chopped pecans,
Directions:
Drain pineapple well, reserving all juice. Add juice to gelatin in a
2 quart saucepan. Stir in water. Heat to boiling, stirring to
dissolve gelatin. Remove from heat. Blend in cranberry sauce. Add
lemon juice, peel and nutmeg. Chill until mixture thickens slightly.
Blend sour cream into gelatin mixture. Fold in pineapple and pecans.
Pour into a 2-quart mold that has been lightly coated with
mayonnaise. Chill until firm (at least overnight, preferably longer.)
Unmold onto serving plate. Garnish with lemon rind twists, mint
springs and some whole raw cranberries. If your mold has an opening
in the center, fill with crushed pineapple.
Shared by Susie Peralta-Hayes - PMRX21A
From the recipe files of Rosanne Troxel, Lenexa, KS
Source from luhu.jp
2 quart saucepan. Stir in water. Heat to boiling, stirring to
dissolve gelatin. Remove from heat. Blend in cranberry sauce. Add
lemon juice, peel and nutmeg. Chill until mixture thickens slightly.
Blend sour cream into gelatin mixture. Fold in pineapple and pecans.
Pour into a 2-quart mold that has been lightly coated with
mayonnaise. Chill until firm (at least overnight, preferably longer.)
Unmold onto serving plate. Garnish with lemon rind twists, mint
springs and some whole raw cranberries. If your mold has an opening
in the center, fill with crushed pineapple.
Shared by Susie Peralta-Hayes - PMRX21A
From the recipe files of Rosanne Troxel, Lenexa, KS
Source from luhu.jp