Cranberry Mousse Mold Recipe
Recipe Ingredients
20 oz crushed pineapple
6 oz strawberry gelatin
1 cup water
1 lb 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
Recipe Preparation
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
Servings: 8
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Cranberry Mousse Mold Recipe Index
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This Cranberry Mousse Mold Recipe is one of our Salad Recipes, which have been collected from visitor submissions and open source collections. It goes without saying that, with over 50,000 recipes in the cookbook it would be a massive culinary exercise to prepare and eat every single recipe on our web site, so please take care, and double check everything and plan carefully. If you spot any mistakes, let us know.
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