Want a head start on your holiday meal? Try this uncomplicated, yet pretty apple-berry mold from Gloria Coates of Madison, Connecticut. Fresh cranberries and mint leaves are a beautiful garnish.
- 2 packages (3 ounces each) strawberry gelatin
- 2 cups boiling water
- 1 can (14 ounces) whole-berry cranberry sauce
- 1-3/4 cups chunky applesauce
- In a large bowl, dissolve gelatin in boiling water. Stir in cranberry sauce and applesauce. Pour into a 6-cup ring mold coated with cooking spray. Cover and refrigerate overnight. Unmold onto a serving platter. Yield: 12 servings.
Originally published as Applesauce-Berry Gelatin Mold in Taste of Home October/November 2007, p8
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