Dated December 1971, this recipe for a festive cranberry mold is of course for a Jello ring. Cranberries, pineapples, walnuts and tokay grapes all combine in lemon gelatin to bring you a fruity side dish or dessert. The tokay grape hails from Slovakia and Hungary and is used in varieties of pinot gris, sauvignon blanc and others. In America, the catawba grape is sometimes called tokay, and is probably what is called for in this dish. Catawba grapes seem to vary from deep purple to violet in color.
Festive Cranberry Mold
Fresh grapes and cranberries grace this delightfully easy, make-ahead salad —
2 1/3 cups water
2 cups fresh cranberries
3/4 cup sugar
1 6 oz or 2 3 oz packages lemon-flavored gelatin
1 8 1/2 oz can crushed pineapple
1/2 cup halved and seeded tokay grapes
1/4 chopped walnuts
In medium saucepan, combine water, cranberries, and sugar. Bring to boiling; reduce heat and simmer about 5 minutes or till all berries pop. Add gelatin; stir till dissolved. Stir in undrained pineapple; chill till partially set. Fold in grapes and nuts; turn into 5 cup ring mold. Chill till firm. Makes 8 to 10 servings.
I was just about to ask what a tokay grape was–thanks for reading my mind and answering.