Recipe courtesy of Ina Garten
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Total:
3 hr 5 min
Prep:
5 min
Inactive:
3 hr
Yield:
20 pieces
Level:
Easy

Ingredients

Directions

In a large bowl, sprinkle the gelatine over 1 cup of the juice and allow to stand for a few minutes. Meanwhile, heat the remaining 3 cups of juice until just boiling and pour it over the juice and gelatin mixture. Stir until the gelatin is dissolved.

Pour into a 9 by 9-inch pan and chill until firm, about 3 hours or overnight. Dip the pan briefly into hot water to loosen, cut into squares or shapes, and serve.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

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