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.

Libbie Summers
Recipe by Southern Living March 2014

Gallery

Credit: Hector Sanchez; Styling: Heather Chadduck Hillegas

Recipe Summary

hands-on:
20 mins
total:
4 hrs 20 mins
Yield:
Makes 16 to 20 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

  • Spread cucumbers in a 4-cup mold; pour gelatin mixture over cucumbers. Chill 4 hours or until set. Dip bottom of mold in warm water for about 15 seconds. Unmold onto a serving plate.

  • Mini Tomato Aspics: Prepare recipe as directed in Steps 1 and 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 as directed in Step Makes 2 dozen Hands-on 20 min.; Total 1 hour, 20 min.

Advertisement