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Salads & sides

Cranberry Sangria Mold

photo by:kraft
This cranberry juice cocktail and red wine gelatin mold laced with peaches, oranges and lemon peel makes a pretty and refreshing salad.
30 min
5 hr 29 min
8 servings
Magazine Acquisition

What You Need

cup  sugar
env.  KNOX Unflavored Gelatine
cups  cranberry juice cocktail, divided
cup  Burgundy wine
 fresh peach, peeled, coarsely chopped
 navel orange, peeled, sectioned and coarsely chopped
tsp.  grated lemon zest

Make It

COMBINE sugar and gelatin in small saucepan. Stir in 1/2 cup of the juice cocktail; let stand 1 min. Cook on low heat 3 min. or until gelatin is completely dissolved, stirring constantly. Stir in remaining 1-1/2 cups juice cocktail and the wine. Refrigerate 1 hour or until mixture is consistency of unbeaten egg whites, stirring occasionally. Add fruit and lemon zest; mix well.

POUR into 4-cup mold.

REFRIGERATE at least 4 hours or until firm. Unmold onto serving plate. Store leftover gelatin in refrigerator.

Kraft Kitchens Tips

Special Extra
Garnish with lemon and orange slices.
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