Email to Genia Revels      

Recipe Categories: GeniaMarie's HOME PAGEAMISH APPETIZERS BEVERAGES BREAD BREAKFAST BROWNIES CAKEMIXCAKES CAKES CANDY CASSEROLES CENTERPIECES CHEESECAKE COCACOLA COOKIES CROCKPOT CUPCAKES DAIRYFREE DESSERTS EGGS FISHandSEAFOOD FOREIGNCOUNTRYRECIPES FRIED FROSTNG FRUIT GRANDMOFAVORITES HAMBUGERS HOLIDAY INAJAR JAMJELLIESSPREADS JELLOSHOTS LAMB LEILANI MARINADES MEATS METRICCONVERAIONTABLES MOTHER39SDAYMEANING MOVIERECIPES MUFFINS PASTRIES PIE PIZZA POULTRY RICEKRISPIETREATS SALADandDRESSING SANDWICHES SAUCES SHELBIESOWN SIDES SNACKS SOUPSandSTEWS STLOUISSPECIALITIES TIPS TRUFFLES UTICASYRACUSENYDISHES VEGETABLES VEGETARIAN WALTDISNEYWORLD

Cranberry Cabernet Mold




Source of Recipe


unknown


List of Ingredients




1 lemon
1 (32-ounce) bottle cranberry juice cocktail
1 1/4 cups sugar
4 whole allspice (optional)
2 cinnamon sticks (each 31/2 inches long), broken in half
3 envelopes (1/4 ounce each) unflavored gelatin
1 cup Cabernet Sauvignon
1/8 tsp. salt
Kumquats, cranberries and fresh mint (optional)


Recipe



From lemon, with vegetable peeler, remove three strips peel, 2-inches by 9-inches each; squeeze juice from lemon (about 1/4 cup). In a medium saucepan, combine cranberry juice, sugar, allspice, cinnamon sticks and lemon peel. Cover and bring to a boil. Reduce heat and simmer, partially covered, 10 minutes. Meanwhile, in a small bowl, sprinkle gelatin over wine. Let stand two minutes to soften gelatin. With a slotted spoon, remove lemon peel and spices from cranberry juice and discard. Stir in gelatin mixture and cook over low heat one to two minutes until gelatin completely dissolves, stirring frequently. Stir in lemon juice and salt. Spray a 5-cup decorative mold with nonstick cooking spray. Pour gelatin mixture into mold. Cover and refrigerate six hours or overnight until firm. Unmold gelatin onto a platter. Garnish with kumquats, cranberries and mint. Serves eight.