Shelly's Recipe

RUBY CRANBERRY MOLD

Category: Jello

1 small pkg Cherry Jell-O
1 tbsp plain gelatin
1 cup boiling water
3/4 cup sugar
1 tbsp fresh lemon juice
1 cup pineapple juice
1 cup ground cranberries
1 small seedless orange, peeled
1 cup crushed pineapple, drained
1 cup finely chopped celery
3/4 cup chopped pecans

Dissolve the Jell-O and gelatin in the boiling water, and stir until blended. Add the sugar, lemon juice and pineapple juice, and stir well. Chill until partially set.

Roughly chop the orange, and pulse a few times in a blender or food processor. Add the cranberries to the blender and pulse several more times, until mixture is broken down, but not puréed. It should be chunky.

Stir the orange-cranberry mixture and the chopped pecans into the partially set Jell-O mixture, and pour into a ring mold. Chill until firm. Makes about 10 servings.

Note: Lightly toasting the chopped pecans will make a big flavor difference in this (or most any other) dish. Spread them out on a baking sheet and toast at 350 for 4 or 5 minutes, or until you begin to smell them.