1 large 6 oz. pkg of raspberry gelatin
1 16 oz pkg frozen raspberries, thawed
(I could only find 10 oz pkgs, so I used both!)
2 cups applesauce
Fresh raspberries, if desired, for garnish
Dissolve gelatin in 2 cups hot water. Add raspberries and applesauce. Stir gently. Pour into crystal compote for charming display. Garnish with fresh raspberries and mint leaves.
My good friend Loula gave me “Sunday in the South” by Ginny McCormack and this recipe caught my attention. I was going to save it for Thanksgiving as a cranberry sauce alternative, but couldn’t wait. Served it at our granddaughter Victoria’s christening and it was so good — had to share it with you now as it would be a great addition to your Easter Lunch. Thanks Loula—and Victoria!
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