Spiced Cranberry-Chutney Gelatin Salad

• 1 cup sugar
• 1 cup water
• 2 cups fresh or frozen cranberries
• 1/2 cup golden raisins
• 1/4 cup red wine vinegar
• 1 tablespoon molasses
• 1-1/2 teaspoons Worcestershire sauce
• 1 teaspoon ground ginger
• 1/2 teaspoon curry powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 cup chopped salted roasted almonds
• 1 package (6 ounces) raspberry gelatin
• 1-1/2 cups boiling water
• 1/2 cup cold water
• 12 red lettuce leaves
• 3/4 cup sour cream
• 1/4 cup chopped salted roasted almonds

1. In a large saucepan, combine sugar and water. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 5 minutes. Stir in cranberries; cook over medium heat until the berries pop, about 15 minutes.
2. Stir in the raisins, vinegar, molasses, Worcestershire sauce, ginger, curry, salt and nutmeg. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. Transfer to a large bowl; cool to room temperature. Stir in almonds.
3. Meanwhile, for gelatin, in a large bowl, dissolve gelatin in boiling water. Stir in cold water. Add cranberry mixture. Transfer to an 11x7-in. dish coated with cooking spray. Cover and refrigerate for at least 4 hours or until set.
4. Serve on lettuce leaves. Top with sour cream and almonds.

sugar, water, cranberries, golden raisins, red wine vinegar, molasses, worcestershire sauce, ground ginger, curry powder, salt, ground nutmeg, almonds, raspberry gelatin, boiling water, cold water, red lettuce, sour cream, almonds

Taken from www.tasteofhome.com/recipes/spiced-cranberry-chutney-gelatin-salad/ (may not work)