"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Raspberry Cranberry Gelatin Mold, by Barbara Lawrie, is from ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 1/2 cups boiling water 2 packages (6oz.) raspberry gelatin 1 pint frozen raspberries 1 can (1#) jellied cranberry sauce 1/2 cup gingerale 1/4 cup lemon juice 2 tablespoons grated orange peel
Add boiling water to gelatin and stir until disolved. Add frozen berries and stir until thawed. Add cranberry sauce and stir until disolved. Add remianing ingredients and mix. Pour into an oiled 12 quart mold. Chill until set.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.