This festive aspic is served at the Christmas Day lunch buffet, part of Newport, Rhode Island’s, holiday house tour.
Yield:
Serves 6.Ingredients
1/2 cup sugar
1 large box lemon gelatin
2 cups hot water
1 can (20 ounces) crushed pineapple
1 pound cranberries, ground
1 cup diced celery
1 cup chopped nuts
Instructions
Dissolve sugar and gelatin in hot water in large mixing bowl. Add remaining ingredients and mix well. Pour into mold and chill until firm, at least 4 hours. Unmold onto plate lined with lettuce, and serve. If desired, garnish with a bit of mayonnaise. This aspic can also be made in individual molds.
