"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Cran-raspberry mold Recipe

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This recipe for Cran-raspberry mold, by , is from The Minsi Trail Flower Club Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
KAY SHEERER per Denise Kersman
Added: Wednesday, September 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 - 8 oz. pkgs raspberry flavored gelatin
1 3/4 c. boiling water
1 - 16 oz. can whole cranberry sauce
1 - 20 oz. can crushed pineapple
1 cup dairy sour cream

Directions:
Directions:
In bowl dissolve gelatin in boiling water. Add cranberry sauce stirring until it melts. Add undrained pineapple. Chill until partially set. Pour 1/2 of the gelatin mixture into a 6 1/2 ring mold. Chill until almost firm; let the remaining gelatin stand at room temperature. In a small bowl, stir sour cream; spread evenly over the almost firm gelatin in the mold. Gently spoon the remaining gelatin mixture on top of the sour cream layer. Chill until firm. Unmold onto serving plate.

Personal Notes:
Personal Notes:
More than 1 cup of sour cream can be used if you like. I use enough to give a nice layer of cream.

 

 

 

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