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A Sure Bet Cran - Raspberry MoldTime: 15 min
- 2 packages (3 ounces each) raspberry gelatin
- 1 1/2 cups boiling water
- 1 can (14 ounces) jellied cranberry sauce
- Perry's Raspberry Sherbet (2 cups), softened
- 1 tablespoon lemon juice
- Cranberries, raspberries, orange segments and fresh mint, optional
In a large bowl, dissolve gelatin in boiling water. Stir in cranberry sauce until smooth. Refrigerate for 30 minutes or until slightly thickened. Fold in sherbet and lemon juice. Transfer to a 6 cup ring mold coated with cooking spray. Refrigerate until firm. Unmold onto a serving platter. Fill center with cranberries and raspberries, and serve with oranges and mint if desired.