Hands-on Time
20 Mins
Total Time
1 Hour 20 Mins
Yield
Makes 2 dozen

How to Make It

Step 1

Sprinkle gelatin over cranberry juice in a bowl. Let stand 3 minutes.

Step 2

Meanwhile, bring tomato juice to a boil in a medium saucepan over medium-high heat. Pour over gelatin mixture, and stir until gelatin dissolves. Whisk in parsley and next 5 ingredients.

Step 3

Spoon about 1 tsp. chopped cucumbers into each cup of a 24-cup miniature muffin pan; top with gelatin mixture, filling completely (about 1 Tbsp. per cup). Chill 1 hour or until set. Unmold onto a serving plate.

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