Friday, November 16, 2012

Jello Wassail Salad

A recipe from Grace Alleman, one of the old ladies
in my first grown-up neighborhood.
She called it Spice Island Jello 
and served it with a sour cream topping.
I am unashamedly fond of it.

1 (15½ -oz) chunked/ crushed pineapple, unsweetened
3 Tablespoons real apple cider vinegar
12 whole cloves
1 cinnamon stick
2 packages (3-oz) orange jello
(1 can ginger ale, optional)
1 can (11-oz) mandarin oranges, drained

  1. Drain pineapple, reserve pineapple juice.
  2. Add to pineapple juice enough water (or ginger ale*) to make liquid equal 3¼ cups. *(If using ginger ale, add after boiling, not before.)
  3. Combine measured juice, vinegar, and spices in saucepan.  Bring to boil, reduce heat and simmer 10 minutes.  Strain and discard spices.
  4. Dissolve gelatin in hot liquid.
  5. Chill until thickened.  Stir in pineapple.
  Arrange oranges in bottom of a 5-cup mold.  Pour jello into mold.Chill until firm about 4 hours.

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