Cranberry Pear Mold
|Cranberry juice cocktail||2 Cup (32 tbs)|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Cranberries||1⁄4 Cup (4 tbs), rinsed and cut in half|
|Pear||1 Medium, peeled, cored, and cut into 3/4 inch cubes|
|Chopped pecans||1 Tablespoon|
Pour 1 cup of the cranberry juice into a large heatproof bowl and sprinkle the gelatin over it.
Let soften for 2 to 3 minutes.
Meanwhile, pour the remaining cranberry juice into a small heavy saucepan and bring to a boil over moderate heat.
Add to the gelatin mixture and stir until the gelatin dissolves completely.
Chill in the refrigerator until the mixture is the consistency of unbeaten egg whites about 1 to 1 1/4 hours.
While the mixture is chilling, toss the cranberries with the sugar and set aside for at least 30 minutes, tossing occasionally.
Just before removing the gelatin mixture from the refrigerator, place the cranberries in a large holed strainer and shake the excess sugar from them.
Fold the cranberries into the gelatin mixture along with the pear and pecans; turn into an ungreased 4 cup decorative mold.
Cover and chill for 6 hours or overnight until firm.
Unmold onto a chilled platter and garnish with lettuce leaves.