CRANBERRY ASPIC
Kathy
yield: 1 cup (4 servings) by Mary Carroll
The bright red color and texture of this aspic bring a warm holiday
feeling to your most special fall and winter occasions.
1/2 cup fresh cranberries
1/4 cup chopped, seeded, and peeled oranges
1/4 cup cored and peeled ripe persimmons or apples
1/3 teaspoon freshly grated nutmeg
1 tablespoon agar-agar gelatin flakes
Lettuce, parsley, or other greenery for garnish
Pulse all the ingredients except the garnish in a food processor or
blender until chunky. Place in a saucepan and heat to boiling,
stirring constantly, until agar-agar flakes are completely dissolved.
Pour into a nonstick or lightly oil-sprayed gelatin mold or decorative
glass bowl and chill until firm. To unmold, run the bottom of the bowl
under hot water for a few seconds, then turn the aspic onto a platter.
Decorate with lettuce, parsley, or other greenery.
Serving size 5 1/4 cup
17 calories
0.2 grams total fat
0.1 grams saturated fat
0 milligrams cholesterol