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Cranberry Orange Aspic
Thanksgiving recipes from the PPNF Kitchen
Dissolve 1 tablespoon of unflavored gelatin (Great Lakes is an excellent brand) in ¼ cup water and melt on lowest heat. Set aside.
Place in blender:
- 1¼ cups pineapple juice
- 1 cup cranberries (fresh or frozen)
- 1 whole orange, chopped into small pieces
- A few drops stevia to taste
- ½ cup celery, chopped
Blend above ingredients on low. Then pour melted gelatin into whirlpool in center of blender. Add ½ cup chopped pecans, if desired.
Pour into custard cups or ring mold (oiled with coconut oil or extra-virgin olive oil). Chill until firm. Unmold onto a bed of sprouts.
Note: You may prefer to grind the whole cranberries and the entire orange in a meat grinder or food processor and add to the juice and gelatin for more texture than if ground in the blender.
Check out more Thanksgiving recipes:
Published in the Price-Pottenger Journal of Health & Healing
Fall 2016 | Volume 40, Number 3
Copyright © 2016 Price-Pottenger Nutrition Foundation, Inc.®
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