Citrus Mold Maraschino
|Cold water||1 1⁄4 Cup (20 tbs)|
|Quartered maraschino cherries||1⁄2 Cup (8 tbs), quartered|
|Drained mandarin oranges||1⁄2 Cup (8 tbs)|
|Seedless green grapes||1⁄2 Cup (8 tbs) (Use Small Variety)|
|Unflavored gelatin||3 Tablespoon (3 Envelopes)|
|Sugar||3⁄4 Cup (12 tbs)|
|Maraschino cherry soup||1 Cup (16 tbs)|
|Grapefruit juice||2⁄3 Cup (10.67 tbs)|
|Lemon juice||2⁄3 Cup (10.67 tbs)|
|Orange juice||2⁄3 Cup (10.67 tbs)|
|Lime juice||1⁄2 Cup (8 tbs)|
Soften 1 envelope gelatin in 1/2 cup of the cold water in a small saucepan.
Stir over low heat until gelatin is dissolved.
Mix in remaining water and pour one half of the gelatin into a 2-quart charlotte mold or souffle dish; chill until almost set, but not firm.
Set remaining gelatin aside.
Lightly mark gelatin layer into quarters with a wooden pick.
Arrange cherries in two opposite quarters, mandarin oranges in third, and grapes in fourth.
Carefully pour remaining dissolved gelatin over fruits and chill until almost set, but not firm.
Meanwhile, combine 3 envelopes gelatin and the sugar in a saucepan.
Mix well and stir in the remaining ingredients.
Set over low heat until sugar and gelatin are dissolved, stirring constantly.
Turn into a bowl and set over ice and water, stirring frequently, until mixture is slightly thickened.
Then beat with a hand rotary or electric beater until very light and fluffy.
Turn into mold, covering fruit layer.
Chill until firm, about 3 hours.
Unmold onto a chilled serving plate.
Garnish the plate with stemmed maraschino cherries and green grapes.
If a glaze for cherries and grapes is desired, lightly brush each with light corn syrup.