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Apricot Salad Squares

Charles.Durand's picture
  Canned apricot halves 34 Ounce, drained, syrup reserved (2 Cans About 17 Ounce Each)
  Cinnamon stick 3 Inch (1 Piece)
  Whole allspice 1 Teaspoon
  Whole cloves 1 Teaspoon
  Boiling water 1 1⁄4 Cup (20 tbs)
  Orange flavored gelatin 6 Ounce
  Ginger ale 1 Cup (16 tbs)
  Pitted ripe olives 1 Tablespoon

Put the apricot syrup and spices into a saucepan; simmer 10 minutes.
Add apricots.
Set aside to cool.
Pour boiling water over gelatin and stir until gelatin is dissolved.
Drain syrup from apricots (discard spices) and measure syrup; add water to yield 2 cups.
Pour liquid and ginger ale into gelatin.
Chill until mixture is slightly thickened.
Meanwhile, in a 2-quart shallow dish, arrange apricot halves, cavity sides up, in clusters.
Put an olive into each cavity.
Spoon thickened gelatin over apricots and olives.
Chill in refrigerator until firm.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 782 Calories from Fat 24

% Daily Value*

Total Fat 3 g4.6%

Saturated Fat 0.16 g0.79%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 246.1 mg10.3%

Total Carbohydrates 198 g66.1%

Dietary Fiber 13.5 g54.2%

Sugars 139.7 g

Protein 0.83 g1.7%

Vitamin A 1.8% Vitamin C 93.8%

Calcium 36.4% Iron 91.3%

*Based on a 2000 Calorie diet

Apricot Salad Squares Recipe