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Cranberry aspic https://www.metro.ca/userfiles/image/recipes/aspic-canneberges-2135.jpg PT30M PT00M PT3H30M
Combine gelatin and jelly powder in a medium-sized glass bowl.Add boiling water, stirring until all is dissolved.Stir in mandarin, cranberry sauce and diced apple.Refrigerate, stirring from time to time, until thick and syrupy (about 1 hour)Pour into a 5-cup (1.25 L) round mould and refrigerate 2-3 hours until set.
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1/4 oz (1-7 g) package plain gelatin 1-85 package cherry jelly powder (like jell-o) 1/4 cup (60 mL) boiling water 2-10 oz (2-284 ml) mandarins, drained 1-14 oz (1-398 ml) whole cranberry sauce 1/2 cup (125 mL) diced red apple with peel on
Cranberry aspic

Cranberry aspic

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4
cups
0:30
Preparation
0:00
COOKING
3:30
TOTAL TIME

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Ingredients

Imprimer ma sélection
  • 1/4 oz
    (1-7 g)
    package plain gelatin
  • 1-85
    package cherry jelly powder (like jell-o)
  • 1/4 cup
    (60 mL)
    boiling water
  • 2-10 oz
    (2-284 ml)
    mandarins, drained
  • 1-14 oz
    (1-398 ml)
    whole cranberry sauce
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  • 1/2 cup
    (125 mL)
    diced red apple with peel on
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Imprimer ma sélection

Preparation

Combine gelatin and jelly powder in a medium-sized glass bowl.

Add boiling water, stirring until all is dissolved.

Stir in mandarin, cranberry sauce and diced apple.

Refrigerate, stirring from time to time, until thick and syrupy (about 1 hour)

Pour into a 5-cup (1.25 L) round mould and refrigerate 2-3 hours until set.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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