Cranberry Mousse Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
20 ounce: Pineapple, crushed
1 cup: , Water
6 ounce: Strawberry gelatin,
16 ounce: Whole cranberry sauce,
3 tbsp: Lemon juice,
1 tsp: Lemon peel, grated
1/4 tsp: Nutmeg,
1/2 cup: Pecans, chopped
Directions:
Drain pineapple; reserve liquid. Add liquid and water to gelatin in
saucepan, stir. Boil until gelatin dissolves; remove from heat.
Blend in cranberry sauce, lemon juice, grated peel and nutmeg. Chill
until mixture thickens slightly, then blend in sour cream. Fold in
pineapple and pecans. Pour into oiled mold and chill until firm,
about 2-4 hours. Unmold onto Serving plate. If desired, garnish with
mint leaves and fresh cranberries. Submitted By SAM WARING
On WED, 01 NOV 1995 134726 GMT
Source from luhu.jp
saucepan, stir. Boil until gelatin dissolves; remove from heat.
Blend in cranberry sauce, lemon juice, grated peel and nutmeg. Chill
until mixture thickens slightly, then blend in sour cream. Fold in
pineapple and pecans. Pour into oiled mold and chill until firm,
about 2-4 hours. Unmold onto Serving plate. If desired, garnish with
mint leaves and fresh cranberries. Submitted By SAM WARING
Source from luhu.jp