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Author Notes: This is my variation of a recipe my mother makes for holiday parties. Her recipe calls for cherry jello, which I replace with orange zest, unflavored gelatin and cranraspberry juice. Hers doesn’t have dried cranberries or golden raisins, but calls for prunes. If you like prunes, you can add them too. This is also nice with plain yogurt for breakfast. —SallyCan
- ¾ c dried apricots
- ½ c dried cranberries
- ½ c currants
- ½ c raisens
- ½ c golden raisens
- ½ c dried cherries or 1 can unsweetened sour red cherries
- 1 cinnamon stick
- 2 T orange zest, minced
- 3 apples (a crisp and firm variety such as gala, pink lady, or honey crisp)
- 2 fresh and firm pears (such as a bosc or an Asian pear)
- 1 package unflavored gelatin
- 1 c cranraspberry, cranapple, or cranberry juice
- ¼ c sugar
- lemon slices
- In a large pot, soak dried fruit in 6 c cold water for 1 hour. Add cinnamon stick and orange zest. Peel and cut into chunks apples and pears and add to pot with other fruit. Simmer, covered, for 15 minutes, or until fruit is tender. If using canned cherries, add them, with juice from can (if using dried cherries, add another 1/2 c water to fruit). Bring to a boil.
- Heat cranraspberry juice to a boil, and in it dissolve the gelatin. Stir gently into fruit.
- Taste for sweetness, and if it’s not sweet enough for you, add ¼ c sugar to taste.
- Chill overnight
- Serve with lemon slices.
- This recipe was entered in the contest for Your Best Non-Pie Thanksgiving Dessert