This festive gelatin mold is chock-full of holiday flavor, fruits and nuts.

Holiday Fruits & Nut Mold

2 cups boiling water
1 (6-ounce) package cranberry gelatin
1 1/4 cups cold lemon-lime soda pop
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/2 cup chopped dried mixed fruit
1/3 cup currants or golden raisins
1/3 cup chopped maraschino cherries
1/3 cup chopped nuts, toasted

1. In a large bowl, stir boiling water with dry gelatin until completely dissolved. Stir in lemon-lime soda, cinnamon, cloves and nutmeg. Refrigerate until thickened, but not firm, about 1 1/2 hours
2. Stir in fruits and nuts and spoon into a greased 5-cup mold.
3. Refrigerate until firm, about 4 hours. Unmold onto serving plate.

Makes 10 servings.

*To toast nuts, place in a shallow baking pan. Bake at 350°F (175°C) for 10 to 15 minutes or until nuts are lightly browned, stirring occasionally. Cool.