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Categories:Viewed: 52 - Published at: a year ago
Ingredients
- 3 cups Water
- 1 bag (12 Oz. Size) Fresh Cranberries (Reserve A Few For Garnish)
- 3 boxes (3 Oz. Size) Cherry Jello
- 3 cups Ice
- 1 cup Finely Chopped Pecans
- 2 Small Crisp Apples Peeled Cored And Finely Chopped (honey Crisp Are Excellent In This)
- 2 Small Pears Peeled Finely Cored And Chopped (just Barely Ripe So They Are Still Crisp)
- Fresh Bay Leaves, For Garnish
Method
- In large saucepan, combine water and cranberries. Bring to a simmer and cook for 10 minutes, stirring occasionally. The cranberries will burst.
- Remove from heat and add jello. Stir until dissolved. Stir in ice cubes. Chill for 30-45 minutes to slightly thicken but not set. Stir several times so it cools but does not begin to set on the sides.
- Stir in pecans, apples and pears. Pour in mold or bundt pan. Refrigerate for 6 hours or overnight.
- Dip mold in hot water for 10-20 seconds. Carefully invert onto final serving platter. If mold does not release, dip in hot water for another 10 seconds.
- Garnish with cranberries and fresh bay leaves. Do not use holly leaves.
