Ingrients & Directions

1 1/4 c Sugar; divided
1 c Toasted slivered almonds;
1 c All-purpose flour
1/2 c Butter or margarine
1 Egg
1 ts Vanilla extract
1 Envelope unflavored gelatin
1/4 c Water
12 oz Fresh or frozen cranberries
1/2 c Red currant jelly
Whipped cream and chopped

In a bowl, combine 1/4 cup sugar, almonds and flour. Cut in the butter
until crumbly. Beat egg and vanilla; add to flour mixture and stir
until moistened. Cover and chill for 30 minutes. Coat fingers with
flour and press mixture into the bottom and 1-1/2″ up the sides of a
greased 9″ springform pan. Bake at 350 degrees for 25-30 minutes or
until golden brown. Cool. Meanwhile, soften gelatin in water; set
aside. In a saucepan, cook cranberries, jelly and remaining sugar
over medium-low heat until berries pop. Remove from the heat; stir in
gelatin until dissolved. Cool; pour into crust. Chill at least 4
hours. Garnish with whipped cream and almonds if desired. Yield: 8-10

8 servings