| |
|
What You Need:
(To Serve: 6 - 8)
|
|
|
|
1 envelope plain gelatin
½ cup cold orange juice
¾ cup hot canned pineapple juice
¼ cup cider vinegar
¼ cup sugar
¼ teaspoon salt
1 cup drained, crushed canned pineapple
½ cup diced orange sections with skins and seeds removed
½ cup shredded raw carrots
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Sprinkle gelatin over orange juice in a medium bowl.
|
2. Add hot pineapple juice; stir to dissolve. Add vinegar, sugar, and salt.
|
3. Refrigerate until partially set.
|
4. Fold in remaining ingredients and turn into a 4-cup mold.
|
5. Refrigerate several hours until firm. Unmold onto a chilled plate.
|
|
|
|
|
