Recipe By : Taste Of Home, Dec/Jan 1996
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Holiday
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 c Sugar -- divided
1 c Slivered almonds -- toasted
1 c All-purpose flour
1/2 c Butter
1 Egg
1 ts Vanilla extract
1 Env unflavored gelatin
1/4 c Water
12 oz Fresh or frozen cranberries
1/2 c Red currant jelly
Whipped cream and
- chopped almonds
In a bowl, combine 1/4 cup sugar, almonds, and flour. Cut in the
butter until crumbly. Beat egg and vanilla; add to flour mixture and
stir until moistened. Cover and chill for 30 minutes. Coat fingers
with flour and press mixture into the bottom and 1-1/2" up the sides
of a greased 9" springform pan. Bake at 350 F for 25 to 30 minutes or
until golden brown. Cool.
Meanwhile, soften gelatin in water; set aside. In a saucepan, cook
cranberries, jelly and remaining sugar over medium-low heat until
berries pop. Remove from the heat; stir in gelatin until dissolved.
Cool; pour into crust. Chill at least 4 hours. Garnish with whipped
cream and almonds if desired.
