Sparkling Berry Pear Mold Recipes

SPARKLING BERRY MOLD

Steps:

• Stir boiling juice into gelatin in large bowl 2 minutes until completely dissolved. Stir in cold club soda, liqueur and lemon juice. Refrigerate about 1-1/2 hours or until thickened (spoon drawn through leaves definite impression).
• Toss berries gently. Stir in 2 cups of the berries. Spoon into 6-cup mold or bowl sprayed with cooking spray; cover. Refrigerate 4 hours or until firm.
• Unmold. Garnish with remaining 1 cup berries.

EASY PEAR-AND-BERRY CRISP

Steps:

• Preheat oven to 400 degrees. Spread frozen berries in a single layer on a paper towel-lined baking sheet; thaw 30 minutes at room temperature.
• Make oatmeal topping: In a large bowl, mix together 1/4 cup flour, light-brown sugar, 2 tablespoons granulated sugar, allspice, and a pinch of salt. Stir in oats. Using a pastry blender, two knives, or your fingers, incorporate butter into flour mixture until large, moist clumps form. Refrigerate.
• In a large bowl, combine pears with lemon juice, thawed berries, 3 tablespoons granulated sugar, and 2 tablespoons flour; toss well. Transfer to a shallow 2-quart baking dish. Sprinkle evenly with chilled topping.
• Bake until fruit is tender and topping is golden, about 45 minutes. Cool at least 20 minutes. Serve with vanilla ice cream or frozen yogurt, if desired.

SPARKLING BERRY SALAD

Steps:

• 1. In medium saucepan, sprinkle unflavored gelatin over 1 cup cranberry - raspberry juice; let stand 1 minute. Stir over low heat until gelatin is completely dissolved, about 5 minutes. Stir in sugar till dissolved.
• 2. In a large bowl, blend remaining cran - rasp juice. soda, lemon juice and orange peel. Chill, stirring occasionally, until mixture is consistency of unbeaten egg whites, about 60 minutes.
• 3. Fold in berries. Pour into 6 - cup mold, or bowl; chill until firm, about 3 hours.
• 4. Unmold and serve; if desired with sour cream Substitution: Use 2 cups cranberry juice cocktail, and increase sugar by 1/2 cup.
• 5. This recipe also called for 1/4 cup creme de cassis ( black currant) liquer ( optional)..I never used it. It is added when you add the soda, etc I have also made this with just cranberry juice..yum!

SPARKLING BERRY-PEAR MOLD

Steps:

• Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Refrigerate 15 min.
• Stir in club soda. Refrigerate 30 min. or until slightly thickened. Stir 15 sec., then gently stir in pears and raspberries.
• Pour into 6-cup mold sprayed with cooking spray.
• Refrigerate 4 hours or until firm. Unmold just before serving.

SPARKLING BERRY JELLO SALAD

Steps:

• Stir boiling cranberry juice (heat in pan) into gelatin in large bowl at least 2 minutes (until well dissolved).
• Stir in club soda, liqueur, and lemon juice.
• Refrigerate about 1-1/2 hours or until slightly thickened (consistency of unbeaten egg whites-I set my bowl inside a larger bowl of ice water and it takes about 20 minutes).
• Stir in 2 cups of the berries.
• Spoon into 5-cup mold.
• Refrigerate about 4 hours or until firm.
• Unmold and top with remaining 1 cup of berries in center.

SPARKLING APPLE BERRY MOLD

Steps:

• Mix gelatin and sugar in small saucepan. Stir in apple juice; let stand 1 min. Cook on low heat 3 min. or until gelatin is completely dissolved. Cool slightly.
• Stir in cider. Refrigerate until mixture is consistency of unbeaten egg whites, stirring occasionally. Gently stir in fruit. Pour into 6-cup mold.
• Refrigerate at least 4 hours or until firm. Unmold onto serving plate. Store leftover mold in refrigerator.