1/2 pkg. plain gelatin,
softened with 4 Tbsp. water
1 (3 oz.) pkg. raspberry
1 (3 oz.) pkg. lemon gelatin
1/2 c. boiling water
1 (10 oz.) pkg. frozen
1 c. cran-orange relish
1 (7 oz.) bottle (about 1 c.)
Dissolve raspberry and lemon gelatin in boiling water.
Stir in frozen raspberry. Break up large pieces with fork.
Add cran-orange relish and softened gelatin. Chill until cold,
but not set. Carefully pour tonic in; stir gently with up and
down motion. Chill until partially set. Turn into a 5 or 5
1/2 cup ring mold. Chill until firm, about 4 hours. Makes 8
to 10 servings. This is a recipe from our database at Cookbooks On/Line!
Accuracy is believed to be good, but is not guaranteed.
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