LEROYPENNYSAVER&NEWS -NOVEMBER 16, 2014
Cranberry Jell-O
byLynneBelluscio
Clip these two recipesandsave
them for theholidays.Cranberry
flavored Jell-O was introduced
in 1994. Most of the time, it’s
not available, but usually as
Thanksgiving approaches, you
can find it on the store shelf. (If
not, we have some for sale.) It’s
not as sweet as many flavors - -
has a little tart flavor to it - - but
it’s great in a variety of recipes.
Terrywhoworks at ourmuseum
shop is fond of this recipe:
SpicedCranberry-Orange
Mold
1½ cups boilingwater
(make sure it’s boiling!)
2 pkgs. (3 oz each) Jell-OCran-
berryflavor gelatin
1 can (16 oz) whole berry cran-
berry sauce
1 cup coldwater
1 tablespoon lemon juice
¼ teaspoon ground cinnamon
1/8 teaspoon ground cloves
1navelorange,peeled, sectioned
and chopped
½ cup choppedwalnuts
Add boiling water to gelatin
mix in largebowl’ stir 2minutes
untilcompletelydissolved.Stir in
nextfive ingredients.Refrigerate
1½ hours or until tickened. Stir
inorangesandnuts.Spoon intoa
6cupmoldsprayedwithcooking
spray.Refrigerate4hoursoruntil
firm. Unmold. *
I found this recipe on the in-
ternet:
Grown-UpCranberry Jell-O
(Do not omit the port!)
Three3ozpackagesof cranberry
flavored Jell-O
1 ½ cups boiling water
(not hot
water – boilingwater)
1 16 oz can ofwhole berry cran-
berry sauce
1 20 oz can crushed pineapple
(donot drain) (donot use fresh
pineapple)
1 cup of port wine
(you do not
need top quality port)
Topping:
1 8 oz package softened cream
cheese
18oz container of sour cream at
room temperature
A few drops ofmilk if needed
In a large bowl, mix together
the Jell-Oandboilingwateruntil
the Jell-O completely dissolves.
Stir in cranberry sauce, pineap-
ple and its juice and port wine.
Blend well. Pour into a 13 x 9
clearglassservingdishorserving
dishofequalvolume. Refrigerate
until set, about 4 – 6 hours.
In a small mixing bowl, beat
together cream cheese and sour
cream, adding a few drops of
milk if necessary, until mixture
is smooth and of spread-
ing consistence. Spread
evenlyover topof set
Jell-O. refrigerate
until ready toserve.
(This recipe re-
ceived great re-
views. On person mentioned
that it shouldn’t be served just
at the holidays. It was good any
time. “Fantastic recipe!” And if
you sold all your jell-Omolds in
thegarage sale last year, stopby.
Weprobablyhave it for salehere
in themuseum shop.
* How to unmold gelatin –
Allow gelatin to set for several
hours or overnight until com-
pletely firm. Before unmolding,
dip knife inwarmwater and run
knife around edge of gelatin to
loosen. Dipmold inwarmwater
(not hot!) just to the rim for 15
seconds. Lift from water and
gently pull gelatin from edge
of mold withmoistened fingers.
Placemoistened servingplateon
topofmold. Invertmoldandplate
to release the gelatin.
