Preparation:
Sprinkle gelatin over water in small bowl. Coarsely chop cranberries with
sugar in processor in batches. Put into saucepan, stir in grapefruit juice,
and cook over low heat until sugar dissolves, stirring occasionally, about
12 minutes. Uncover, increase heat and bring to boil, stirring. Remove from
heat and add gelatin, stirring until dissolved. Let cool slightly and pour
into molds.
HONEY MAYO
2 egg yolks
3 tbs cider vinegar
3 tbs honey
3 tbs Dijon mustard
1/4 tsp. salt
pepper
1 1/2 cups vegetable oil |
