Recipe: Orange Apricot Ring (Jello salad, blender, BH&G 1960's)

ORANGE APRICOT RING
"Pureeing canned apricots in an electric blender gets tantalizing Orange Apricot Ring off to a quick and easy beginning."



1 (1 pound) can apricot halves
2 packages (3 ounces each) orange-flavored gelatin
Dash of salt
1 (6 ounce) can frozen orange juice concentrate
1 cup cold water
GARNISHES (optional):
Lettuce
Orange section
Frosted grapes

Drain apricots, reserving syrup. Puree apricots in electric blender. Add enough water to reserved syrup to make 1 1/2 cups; set aside.

In a saucepan, combine reserved syrup, (dry) gelatin and dash salt; heat to boiling, stirring to dissolve gelatin.

Remove from heat. Add orange juice concentrate and stir till melted. Stir in apricot puree and 1 cup cold water.

Pour into 5-cup ring mold and chill till firm.

Unmold on lettuce. If desired, fill center with lettuce and orange sections. Arrange orange sections and frosted grapes around mold.

Makes 8 to 10 servings
Source: Better Homes and Gardens Jiffy Cooking, Meredith Publishing Company, 1967