You are here

Apricot Salad Squares

Charles.Durand's picture
Ingredients
  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
Directions

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

Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Chilling

Rate It

Your rating: None
3.995455
Average: 4 (11 votes)