Prune Aspic

Portion Size: 1/2 cup

Ingredients: Yields: 8 servings

Ingredients Notes: 
2 envelopes gelatin 
2 cups prune juice
2 cups pitted prunesCoarsely chopped
2 tablespoons lemon juice
1 teaspoon grated lemon rind


Steps:Directions: Critical Control Point /Quality Assurance
1Dissolve the gelatin in 1/2 cup water.
2Stir in the heated prune juice to dissolve the gelatin.
3Let thicken, then stir in the prunes, lemon juice, and rind.
4Pour into a mold and chill.
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