Layered Cranberry-Quince Mold
Source: Better Homes and Gardens
Ingredients
Directions
*Tip:
To make sugared cranberries, freeze fresh cranberries; roll in sugar until coated.
**Tip:
You can prepare this recipe in 12 individual 3/4-cup molds or ramekins. Layer as directed; chilling times may be slightly less.
***Tip:
For easier unmolding, set mold in a large bowl filled with warm water for 10 seconds. Using a thin spatula, loosen gelatin mixture from sides of mold. Invert a plate over mold; turn over plate and mold together. Gently remove mold. If using a baking dish, leave gelatin mixture in dish and cut into squares.
To Make Ahead:
Prepare as directed, except chill for up to 24 hours.
Nutrition Facts
Per Serving:
206 calories; 6 g total fat; 2 g saturated fat; 3 g polyunsaturated fat; 0 g monounsaturated fat; 3 mg cholesterol; 124 mg sodium. 44 mg potassium; 36 g carbohydrates; 1 g fiber; 34 g sugar; 2 g protein; 0 g trans fatty acid; 49 IU vitamin a; 12 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 0 mcg folate; 0 mcg vitamin b12; 10 mg calcium; 0 mg iron;
