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French pastry (recipe posted)
2 tb Currant jelly; melted
1 c Currant jelly
2 c Cranberries
1/4 An orange; cut up
1 Unflavored gelatin
3 tb Orange liqueur
On a lightly floured surface roll French Pastry dough to a 13-inch circle. Line an 11-inch flan pan with removable bottom with dough, being careful not to stretch dough. Trim edges. Fold any excess dough under. Prick bottom and sides; line with foil and fill with dried beans.
Bake pastry in a 400 degree oven for 15 minutes. Remove foil and beans; continue
baking 10 to 15 minutes more or till pastry is light brown. Brush melted jelly over bottom of crust. Cool on a wire rack.
In a 10-inch skillet bring the 1 cup jelly and ĎA cup water to boiling. Add cranberries;cook, uncovered, over low heat for 3 to 5 minutes or till berries pop. With slotted spoon, transfer cranberries to a bowl; set aside.
In blender container or food processor bowl combine the orange and 1/4cup o f the jelly liquid; cover and blend till smooth. Return mixture to skillet. Combine gelatin and 1/4 cup water let stand 5 minutes. Add gelatin mixture and liqueur to s killet. Heat and stir till gelatin is dissolved. Pour gelatin mixture over cranberries. To cool, place skillet in a bowl or sink of ice about 15 minutes or till mixtu re is partially set, stirring occasionally.
Spoon mixture into pastry shell; spread evenly. Chill 2 hours or till firm. To serve, cut into wedges. Makes 10 servings. Scanned and Busted by email@example.com
Contributor: Holiday Cooking (BH&G 1986)