In a small bowl, dissolve the gelatin in 3/4 cup boiling water. In another bowl, combine the can of cranberry sauce with the remaining cup of boiling water, add the gelatin mixture and Srirachi Chili Sauce. Coat a 9×13 in dish with non-stick cooking spray, pour in the cranberry mixture; refrigerate until firm, about 1 hour. Meanwhile, in a large bowl, beat cream cheese until smooth, use another bowl to beat whipping cream until stiff peaks form. Add 1/2 cup of the whipped cream into the cream cheese until smooth, then add the remaining whipped cream. Spread over gelatin mixture, sprinkle with walnuts. Refrigerate for at least 2-1/2 hours.
Sriracha Cranberry Nut Mold
ingredients
2 pkg. Raspberry gelatin, 3 oz. Each
1-3/4 cup boiling water, divided
1 can whole berry cranberry sauce
1 tablespoon Kikkoman Sriracha Hot Chili Sauce
8 ounces cream cheese, softened
1 cup heavy whipping cream
1/2 cup chopped walnuts
non-stick cooking spray
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
