Difference between revisions of "Grape Finger Jello"
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[[Category:North American cuisine]] | [[Category:North American cuisine]] | ||
Revision as of 16:01, 18 April 2012
Description
- From: Vicki Lansky's Candy Book
Ingredients
- 1 (12 oz) can frozen grape juice concentrate, thawed
- 3 envelopes unflavored gelatin
- 1½ cup (1 can) water
Directions
- Soften gelatin in grape juice.
- Boil the water, add the juice/ gelatin mixture and stir til gelatin dissolves.
- Remove from heat, pour into a lightly greased 9x13 pan and chill.
- Cut into squares when firm.
- Refrigerate in a covered container.
- This is good lunch box and traveling fare.
- It can go unrefrigerated up to 4 hours under normal (not desert!) conditions.
Variation
- Substitute frozen cranberry juice cocktail concentrate for grape juice or a 12 oz can frozen apple, pear juice concentrate.
