So, I should never expect that cranberry Jell-O salad would actually work because it has pineapple in it, which causes the Jell-O not to congeal. Somehow, households everywhere defy the laws of chemistry and end up with a great product. But this year, my mother lost her recipe and got a copy from her sister. The recipe definitely had issues, and the end result, as expected, was a liquid that seemed destined for a great cosmopolitan (or 50 hickup). What’s the secret to actually getting this thing to work with pineapple?
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