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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.
time
prep:
30 min
total:
5 hr 29 min
servings
total:
8 servings
Magazine Acquisition

What You Need

1/3
cup  sugar
2
env.  KNOX Unflavored Gelatine
2
cups  cranberry juice cocktail, divided
1
cup  Burgundy wine
1
 fresh peach, peeled, coarsely chopped
1
 navel orange, peeled, sectioned and coarsely chopped
1
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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