CRANBERRY CRUNCH MOLD|
1 (6 oz.) pkg. raspberry
1 (6 oz.) pkg. orange gelatin
2 1/2 c. boiling water
2 1/2 c. orange juice, chilled
1 large orange
1 (12 oz.) pkg. cranberries
1/2 c. peeled, chopped apple
1/2 c. chopped pecans
1 c. mayonnaise
1/2 c. sour cream
2 tsp. grated orange peel
1/4 c. orange juice
1/8 tsp. nutmeg
In large bowl, completely dissolve gelatins in water.
Pour in orange juice. Mix well. Chill until consistency of
unbeaten egg white. Grate 1 teaspoon orange rind. Remove peel
from orange and cut 1/2-inch pieces from orange sections. In
blender or food processor, chop cranberries. Fold orange peel
and pieces, cranberries, apple and pecans into thickened
gelatin. Spoon into 8 cup mold and refrigerate until firm.
Garnish with frosted grapes and serve with orange dressing.
Blend dressing ingredients together. Cover and refrig-
erate. Makes 12 servings.
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