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