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Mini Tomato Aspics

Hands-on time 20 mins
Total time 1 hr, 20 mins
Yield Makes 2 dozen
Mold this tangy aspic in mini muffin pans to make individual condiment-size servings that are delicious with a green salad, chicken, pork chops, or catfish.

Ingredients

  • 1 (1-oz.) package unflavored gelatin
  • 1 cup cranberry juice
  • 3 cups low-sodium tomato juice
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon olive oil
  • 1 teaspoon Worcestershire sauce
  • 6 to 8 dashes of hot sauce
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon garlic salt
  • 1 3/4 cups chopped cucumber

How to Make It

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

  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.

  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.