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  Red jelly powder 3 Ounce (1 Package)
  Cranberry juice cocktail 1 1⁄4 Cup (20 tbs)
  Syrup from canned fruit 1 1⁄2 Cup (24 tbs)
  Lemon flavored jelly powder/Orange flavored 6 Ounce (2 Package, 3 Ounce Each)
  Lemon juice 2 Tablespoon
  Ginger ale 2 Cup (32 tbs)
  Well drained mixed fresh and canned fruits 3 1⁄2 Cup (56 tbs)

Heat cranberry juice to a boil and stir in red jelly powder until dissolved.
Pour into an oiled loaf pan and chill until firm.
Meanwhile, heat the fruit juice syrup to a boil and stir in lemon jelly powder until dissolved.
Add lemon juice and ginger ale.
Chill until as thick as honey.
Cut red jelly into 1/4 inch cubes.
Fold cubes and fruit into the thickened lemon jelly.
Pour into a 1 1/2-quart ring mold that has been rinsed in cold water.
Chill overnight.

Recipe Summary

Fruit Dessert

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Ring Around Fruit Mold Recipe