Raspberry-Beet Gelatin Mold - cooking recipe

Ingredients

1 (3 oz.) pkg. raspberry jello
1 can shredded or diced beets (keep juice)
1/4 c. cider vinegar
12 whole cloves
3/4 c. water
1/2 c. granulated sugar
1 c. beet juice

Preparation

Boil the beet juice, water and sugar with cloves for 5 minutes. Pour over dry jello through a sieve to drain off cloves.
Mix until crystals melt.
Cool about 20 minutes in refrigerator.
Add vinegar and beets.
Chill until set.
Cut into squares and serve with a mix of Miracle Whip, horseradish sauce and Cool Whip to taste.
Serve on lettuce leaves.
Serves 8. Can do ahead.
Has to set.