1/4 : c Water
3/4 : c Sugar
1/2 : c Red currant jelly
3 : c Fresh or frozen cranberries
-(a : -(a 12-ounce package),
-thawed, : -thawed, if frozen
1 : Firm,ripe pear,pared,cored
-and : -and chopped,about 1 cup
1/2 : c Butter
1 : /4 c All-purpose flour
1/4 : c Sugar
2/3 : c Finely chopped walnuts
-(or : -(or finely ground)
1/2 : ts Ground cinnamon
2 : Egg yolks
1/2 : ts Cream of tartar
4 : Egg whites
1/2 : c Sugar
1 : c Flour
2 : tb Sugar
1/3 : c Oleo or butter
1 : c Pecans; finely chopped
1 : /4 c Sugar
2 : tb Flour
2 : Eggs; beaten
2 : tb Milk
1 : tb Orange rind; grated
1 : ts Vanilla
1 : c Cranberries; chopped
1/2 : c Coconut
3/8 : c Butter
3/4 : c Sugar
1 : lg Egg
1 : ts Vanilla
1 : c Flour
1 : ts Baking powder
1/3 : c Milk
3/4 : c Chopped cranberries
1/2 : c Chopped pecans
1/2 : c Flaked sweetened coconut
0: 1
1: In small bowl, sprinkle gelatin over orange juice; let stand 5 minutes
2: In medium saucepan, combine cranberries, sugar and 1 cup water; bring to boiling, stirring
3: Simmer 5 minutes
4: 2
5: Pour into food processor; puree
6: Return to saucepan; stir in soaked gelatin
7: Heat 1 minute, until gelatin dissolves
8: Place in 13x9x2 inch pan; freeze 1 1/2 hours, or until slightly firm
9: 3
10: In small bowl of electric mixer, at high speed, beat egg whites until stiff; set aside
11: In food processor, puree cranberry mixture; transfer to large bowl
12: With rubber spatula, fold in egg whites; spoon into 6 cup mold
13: 4
14: Freeze overnight, or until firm
15: To unmold: Dip mold in hot water; invert onto serving platter
16: If desired, garnish with orange slices and mint leaves
17: Recipe by: McCall's Posted to recipelu-digest Volume 01 Number 388 by James and Susan Kirkland <kirkland@gj
18: net> on Dec 20, 1997