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Daniela

Daniela De Tagle

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Recipe of Cranberry and pineapple jelly
Recipe

Cranberry and pineapple jelly

30 mins
Low
18
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This cranberry jelly works as a very good garnish to accompany the turkey or chicken.
Learn more about Daniela De Tagle

Ingredients

16 portions
  • 2 packages raspberry jelly
  • 1/2 envelopes unflavored gelatin
  • 1 cup Water, boiling
  • 1/2 cups Water
  • 1 can pineapple, chopped in its juice
  • 2 cans cranberry sauce, or cranberry jelly
  • 1/2 cups walnut, chopped
  • 1 package cream cheese
  • 1/4 cups powdered sugar
  • 2 tablespoons whipping cream

Preparation

Grease a 20 cm square mold with vegetable spray.
In a deep bowl, mix the raspberry gelatin and the unflavored gelatine. Add the boiling water and mix with a metal spoon for 2 minutes or until the gelatin has dissolved.
Add the cold water, the pineapple and its juice, the cranberry and half the walnut. Mix with the spoon.
Pour over the square refractory, cover with egapak paper and refrigerate until it is hard.
Remove the mold from the refrigerator and invert, the gelatin will be demoulded by itself.
With a sharp knife cut horizontally to have two layers.
In a deep bowl whisk cream cheese, icing sugar, cream and the other half of the nut. Place a layer of the mixture between the two layers of gelatin and place the top cap.
Decorate the gelatin with the leftover cream cheese mixture and serve.

PRESENTATION

At the time of serving cut individual squares and decorate with whipped cream and nutmeg or cinnamon.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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