Tuesday, November 24, 2009

Cranberry Holiday Jello

On the first day of Christmas, my true love gave to me...
A layered jello creation!!!!

And then I saw a little man eyeing my jello creation!!! (Can you blame him though? It does look wonderful...)

Okay for the first recipe we post I picked one that both looks and tastes wonderful and can be used for any special occasion. I found this in a 1982 Kraft cookbook and I continue to make it today. The wine is my first choice and in the original recipe but if children are eating I make it with juice. This layered fruit salad looks so pretty in a fancy glass bowl garnished with a curly endive lettuce leaf.

Happy Holidays to all of you !

Ingredients you will need for the first layer are as follows;

1 - 3 oz. box raspberry jello
1 cup boiling water
1/4 cup ice cold water
1/4 cup chilled port wine or cranberry juice
1 cup chilled whole berry cranberry sauce
1/4 cup chilled peeled chopped apple
1/2 cup chopped walnuts

Dissolve the jello well in boiling water in a medium size bowl.

Add cold water and wine or juice.

Chill till partially set.

Stir the fruit and nuts in well and pour into the bottom of

a 2 + 1/2 qt. glass bowl and refrigerate again.

Ingredients for middle layer;

1 - 3 oz. box lemon jello
1 cup boiling water
1 cup heavy cream, whipped until thick

Dissolve jello in hot water and cool. When it's completely cool
add it to the whipped cream
and fold it gently in.

Pour this mixture over top of the first layer and chill.

Ingredients for last layer are as follows;

2 - 3 oz. boxes raspberry jello
2 cups boiling water
1/4 cup ice cold water
1/2 cup port wine or cranberry juice

Dissolve jello well in hot water.

Add cold water and juice or wine and chill till
partially set.

Pour this layer on top of the lemon layer.

Chill completely overnight.

Garnish if desired before serving.

Serves 10 to 12 but may be doubled in larger bowl.

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