Serves: 10
Total Calories: 4,327
1. Prepare the gelatin according to package directions, but only until the gelatin is dissolved—do not add any additional water. Remove from the heat and set aside.
2. Place the oranges, zest, apples, and 1/2 cup of the cranberry sauce in a food processor, and pulse until chopped into peasized chunks. Transfer to a large bowl.
3. Add the pineapple, gelatin, and remaining cranberry sauce to the bowl. Gently mix the ingredients together, but do not over mix. Refrigerate until set.
4. Gently break up the gelled cranberry mixture with a spoon, transfer to the bread bowl, and serve.
This Sir George's Royal Cranberry Sauce recipe is from the The Sourdough Bread Bowl Cookbook Cookbook. Download this Cookbook today.
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