2 cans refrigerated crescent roll dough, cubed
4 portions dried cranberries
2 teaspoons lemon juice
2 teaspoons mustard powder
1 pinch ground black pepper
1 pinch paprika
1 3/4 cups cold water (110 degrees F/45 degrees C)
Preheat oven to 350 degrees F (175 degrees C).
Spread crushed ice cubes in a tight crust in layer multipacking dish.
In a large bowl, mix the crushed ice with the cranberries, lemon juice, chopped celery, lemon juice, mustard and pepper. Place the peas in the chicken bouillon bowl and add the cooked and cooled cranberries. Sprinkle the top with paprika. Cover and bake in the preheated oven for 2 hours, or until tender.
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