Average Rating: 0TOTAL TIME: Prep: 25 min. Cook: 30 min. + chilling
YIELD: 12 servings.Ingredients
- 1 cup sugar
- 1 cup water
- 2 cups fresh or frozen cranberries
- 1/2 cup golden raisins
- 1/4 cup red wine vinegar
- 1 tablespoon molasses
- 1-1/2 teaspoons Worcestershire sauce
- 1 teaspoon ground ginger
- 1/2 teaspoon curry powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 cup chopped salted roasted almonds
GELATIN: - 1 package (6 ounces) raspberry gelatin
- 1-1/2 cups boiling water
- 1/2 cup cold water
- 12 red lettuce leaves
- 3/4 cup sour cream
- 1/4 cup chopped salted roasted almonds
Instructions
- 1. In a large saucepan, combine sugar and water. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 5 minutes. Stir in cranberries; cook over medium heat until the berries pop, about 15 minutes.
- 2. Stir in the raisins, vinegar, molasses, Worcestershire sauce, ginger, curry, salt and nutmeg. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. Transfer to a large bowl; cool to room temperature. Stir in almonds.
- 3. Meanwhile, for gelatin, in a large bowl, dissolve gelatin in boiling water. Stir in cold water. Add cranberry mixture. Transfer to an 11x7-in. dish coated with cooking spray. Cover and refrigerate for at least 4 hours or until set.
- 4. Serve on lettuce leaves. Top with sour cream and almonds.
Nutrition Facts
1 piece: 215 calories, 6g fat (2g saturated fat), 10mg cholesterol, 117mg sodium, 39g carbohydrate (35g sugars, 2g fiber), 3g protein.