Source:
Entertaining - Appetizers to Desserts
Tools:
Ingredients:
- 1 pound fresh cranberries Fresh
- 4 oranges grind one with peel on, three without
- 1 (16 ounces) can pineapple crushed
- 2 1/2 cups sugar
- 3 envelopes unflavored gelatin
- orange slices for garnish
- cranberry slices for garnish
Makes: Saled serves 18- 20.
instructions
In food processor with metal blade, process cranberries and oranges, do not over process– fruit should be course textured; add crushed pineapple.
Strain and press juice out of fruit. Add sugar to fruit. Dissolve gelatin in one cup of cold juice.
Heat remainder of the juice, add gelatin mixture, and stir until dissolved.
When cool, add to fruit mixture. Rinse Viennese Swirl pan with cold water and pour mixture into mold. Refrigerate overnight.
To unmold, run small flexible spatula around edge of mold. Dip in hot water for 3-4 seconds.
Invert on serving plate. Garnish with orange slices and fresh cranberries.