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Add a photoServings: 8
Ingredients
- 1 pkg. fresh cranberries
- 1 1/2 c. port wine
- 2 c. sugar
- 3 env. Knox gelatin, unflavored
- Water
Directions
- Early in the day or possibly a day ahead, coarsely chop cranberries. In a 3 qt saucepan over medium high heat, heat the berries, sugar, port wine and 1 1/2 cups water to boiling, stirring frequently; boil 5 min, stirring often. In small bowl mix gelatin in 1 cup water. Let stand 1 minute to soften. Stir gently into cranberry mix. Cook over medium heat till gelatin is completely dissolved, about 2 min, stirring frequently. Chill mix till it mounds, about 4 hrs. Stir to distribute the berries. Pour into mold or possibly serving bowl. Refrigerate till set, about 2 more hrs. Great for Thanksgiving dinner.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 111g | |
| Recipe makes 8 servings | |
| Calories 273 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 14mg | 1% |
| Potassium 42mg | 1% |
| Total Carbs 57.93g | 15% |
| Dietary Fiber 0.0g | 0% |
| Sugars 55.19g | 37% |
| Protein 0.25g | 0% |
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