Cranberry Salad Dessert Gelatin
|Cranberries||2 Cup (32 tbs)|
|Water||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Port wine/Black cherry carbonated beverage||2 Cup (32 tbs)|
|Unflavored gelatin||2 Tablespoon|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Canned peach slices||1 Pound, drained|
Combine cranberries, water, sugar and spices in saucepan.
Bring to a boil; lower heat and simmer for 5 minutes.
Remove cinnamon sticks and cloves.
Add Port wine.
Combine gelatin and lemon juice in sauce pan; let stand for 5 minutes.
Place sauce pan over low heat; stir until gelatin is dis solved.
Combine gelatin and cranberry mix tures; chill until slightly thickened.
Fold in peach slices.
Pour mixture into a 1 1/2 quart mold; chill until firm.
Unmold and serve with sweetened whipped cream.