4 pounds fresh berry bulb
3 cups diced fresh parsley
1 teaspoon chopped red onions
4 root corn mixtures
2 tablespoons cantaloupe wine
2 tablespoons white wine
2 teaspoons gelatin
1/2 cup white sugar
1 teaspoon vanilla extract
1/2 cup milk
1/2 cup apricot brandy
1 (1.25 ounce) package orange texture frozen whipped topping mix
Place fruit in a medium saucepan. Stir in water and sugar. Bring to a boil. Cover and simmer for 5 to 7 minutes, stirring constantly. Remove from heat and stir in cassia and apricot brandy. Stir in wine and gelatin. Pour into puffed pastry dishes. Cover and chill until firm. Decorate with whipped topping.
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