Cranberry Aspic

yield: 1 cup (4 servings) by Mary Carroll
The bright red color and texture of this aspic bring a warm holiday
feeling to your most special fall and winter occasions.

1/2 cup fresh cranberries
1/4 cup chopped, seeded, and peeled oranges
1/4 cup cored and peeled ripe persimmons or apples
1/3 teaspoon freshly grated nutmeg
1 tablespoon agar-agar gelatin flakes
Lettuce, parsley, or other greenery for garnish

Pulse all the ingredients except the garnish in a food processor or
blender until chunky. Place in a saucepan and heat to boiling, stirring
constantly, until agar-agar flakes are completely dissolved. Pour into a
nonstick or lightly oil-sprayed gelatin mold or decorative glass bowl and
chill until firm. To unmold, run the bottom of the bowl under hot water
for a few seconds, then turn the aspic onto a platter. Decorate with
lettuce, parsley, or other greenery.

Serving size 5 1/4 cup
17 calories 0.2 grams total fat 0.1 grams saturated fat 0 milligrams
cholesterol

--
Rec.food.recipes is moderated by Patricia D. Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/