TEMPTING AS IT MAY BE to begin our Jell-O adventures by suspending a variety of veggies and fruits in a multi-colored, multi-tiered mountain of jewel-toned gelatin, we feel it is best to start small. The great beauty of Jell-O, though, is even the small recipes seem like a great accomplishment. We should credit much of that feeling of accomplishment to the molding dish itself, really. Those things are amazing!In General Foods Corporation's Joys of Jell-O, published in 1961, we chose a simple recipe named Cherry Medley.
1 can pitted dark sweet cherries
1 package (3 oz.) Jell-O Black Cherry or Cherry Gelatin
1 cup boiling water
1/2 teaspoon almond extract
We knew this would be an especially flavorful treat because instead of using the normal 1 cup cold water to 1 cup of boiling water, this recipe substitutes a 1/2 cup of the cherry juice. This makes for a pretty and rather dark red colored mold, which almost hides the dark cherries.
3 comments:
I got to try this and it was 100% yummy.
What a great way to pop your Jello mold cherry!
mmm...looks delicious! I have my mother's old childhood cookbook. I think it's from the 50s. This is a great blog!
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