Christmas Punch Gelatin

SPRAY large (8- to 10-cup) Bundt pan or gelatin mold lightly with cooking spray; set aside.

HEAT 1 cup of apple juice in a microwave-safe bowl for 90 seconds or until boiling. Pour into a large bowl. Sprinkle unflavored gelatin one packet at a time over hot juice mixture, whisking vigorously after each addition until dissolved.

ADD remaining cup of apple juice, tamarind nectar, sweetened condensed milk and cinnamon; whisk until combined.

STIR in apple and pear.

POUR gelatin mixture in prepared Bundt pan.

SPRINKLE raisins on top. If they don’t submerge, gently press down on them. Refrigerate for at least 4 hours or until set.

TO SERVE, pull gelatin gently from edges with fingers. Place serving dish upside down over Bundt pan. Gently shake to loosen. Invert onto serving dish.

SPRAY large (8- to 10-cup) Bundt pan or gelatin mold lightly with cooking spray; set aside.

HEAT 1 cup of apple juice in a microwave-safe bowl for 90 seconds or until boiling. Pour into a large bowl. Sprinkle unflavored gelatin one packet at a time over hot juice mixture, whisking vigorously after each addition until dissolved.

ADD remaining cup of apple juice, tamarind nectar, sweetened condensed milk and cinnamon; whisk until combined.

STIR in apple and pear.

POUR gelatin mixture in prepared Bundt pan.

SPRINKLE raisins on top. If they don’t submerge, gently press down on them. Refrigerate for at least 4 hours or until set.

TO SERVE, pull gelatin gently from edges with fingers. Place serving dish upside down over Bundt pan. Gently shake to loosen. Invert onto serving dish.