Cranberry Jell-O Ring

Wobbling proudly at the center of the table, it was as much decoration as dessert.

Prep 15 min · Chill 7 h or overnight

You'll need

• 2 boxes (3 oz / 85 g each) raspberry gelatin
• 2 cups (480 ml) boiling water
• 1 can (14 oz / 397 g) whole-berry cranberry sauce
• 1 can (8 oz / 227 g) crushed pineapple, well drained
• ½ cup (60 g) walnuts, chopped
• Lettuce leaves to serve

Equipment: 6-cup (1.4 L) ring mold, lightly oiled

Method

1. Stir the gelatin into the boiling water for 2 minutes until fully dissolved.
2. Whisk in the cranberry sauce until it breaks up.
3. Chill about 1 hour, until thick like egg whites, so the fruit won't sink.
4. Fold in the drained pineapple and walnuts and pour into the mold.
5. Chill at least 6 hours or overnight, until firm.
6. Dip the mold in warm water for 10 seconds and invert onto a lettuce-lined plate.

Storage · Covered in the refrigerator up to 3 days.