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MH Low Fat
Fruited gelatin made from scratch, this well-traveled recipe originated in New Hampshire during the 19th century but was picked up by its Vermont contributor on Cape Cod. Dried fruits should not be cut up too fine.
|Total: 2hr 21min
NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
In 3- or 4-quart bowl, dissolve gelatin in cold water, then add boiling water. Add lemon and orange juices, food coloring, if using, and sugar. Refrigerate until thickened to syrupy stage. Add cut-up figs, dates, bananas, oranges, and walnuts. Stir only enough to mix through gelatin. Return to refrigerator until set.
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