Cranberry Star Mold Recipes

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CRANBERRY MOLD



Cranberry Mold image

Provided by Food Network Kitchen

Categories     side-dish

Time 32m

Yield 8 servings

Number Of Ingredients 0

Steps:

  • Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste. Let cool.
  • Heat 1/2 cup cranberry juice over low heat, then stir in a 1/4-ounce packet gelatin. Puree cooled cranberry sauce with another 1/2 cup cranberry juice, then add the gelatin mixture. Pour into a mold or empty soup cans and refrigerate overnight. Serve with whipped cream.

NANNY'S CRANBERRY MOLD



Nanny's Cranberry Mold image

Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality (Rizzoli).

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Time 8h30m

Number Of Ingredients 7

Vegetable oil, for mold
1 1/2 pounds fresh or thawed frozen cranberries
1 cup sugar
1 tablespoon finely grated orange zest
1 cup fresh orange juice (from 3 to 4 oranges), strained
1 tablespoon fresh lemon juice
1 tablespoon unflavored powdered gelatin (from two 1/4-ounce envelopes)

Steps:

  • Lightly oil a 1-quart nonreactive mold or a few smaller molds. Combine cranberries, sugar, zest, orange juice, lemon juice, and 1 cup water in a large saucepan over high heat and bring to a boil. Reduce heat to medium and cook, stirring occasionally, until cranberries burst and are completely softened, 12 to 15 minutes. Pass mixture through a fine sieve into a bowl, gently pressing on solids (pressing too hard will make the mixture cloudy). Skim any foam from surface; cover to keep warm.
  • Sprinkle gelatin over 1/2 cup water in a bowl; let soften 1 minute. Stir gelatin mixture into warm cranberry mixture until gelatin is completely dissolved. Pour mixture into mold and refrigerate until set, at least 8 hours.
  • Dip top of mold into a bowl of hot water 30 seconds, then run a paring knife around edge to loosen. Place a serving platter on bottom of mold; quickly invert platter and mold together. Tap to release; remove mold. (If gelatin doesnâ??t release easily, return to hot water for a few seconds.)

CRANBERRY MOLDS



Cranberry Molds image

Provided by Sandra Lee

Categories     side-dish

Time 6h10m

Yield 12 servings

Number Of Ingredients 7

2 1/4 cups cranberry juice cocktail
1 box (0.6 oz.) sugar-free cranberry gelatin (recommended: Jell-O)
3/4 cup orange flavored vodka
1 (16-ounce) can whole berry cranberry sauce (recommended: Ocean Spray)
2 tablespoons orange zest
1/2 cup chopped pecans
Fresh cranberries and mint sprigs, for garnish

Steps:

  • In a medium saucepan, bring the cranberry juice to a boil. Transfer to a medium mixing bowl and pour in the gelatin. Stir until gelatin is completely dissolved. Stir in vodka. Chill 1 1/2 to 2 hours in the refrigerator until it begins to set. Stir in remaining ingredients. Divide into 12 (4-ounce) molds. Refrigerate at least 4 hours to set.
  • Remove from molds by first running the tip of a sharp knife around the edge of the mold to loosen side. Then dip the bottom of mold in a bowl of warm water. Invert onto a plate. Serve garnished with fresh cranberries and a sprig of fresh mint

CRANBERRY-MAPLE JELLY



Cranberry-Maple Jelly image

For this dish, you will need a 1 1/2- to 2-quart nonreactive mold. The jelly can be made up to two days ahead.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 8h40m

Number Of Ingredients 6

Vegetable oil, for mold
48 ounces fresh or thawed frozen cranberries
1 1/2 cups sugar
3 1/2 cups water, divided, plus more if needed
1 3/4 cups grade A pure maple syrup
2 tablespoons unflavored powdered gelatin

Steps:

  • Lightly oil mold. Bring cranberries, sugar, and 3 cups water to a boil in a large saucepan, then reduce heat. Cook, stirring occasionally, until cranberries burst and are completely softened, about 10 minutes. Pour through a fine sieve set over a bowl, pressing very firmly on solids to release as much juice as possible (you should have 4 cups; if not, add water to make 4 cups). Skim any foam from surface. Stir in maple syrup.
  • Transfer 1 cup cranberry liquid to a clean saucepan, and bring to a simmer. Meanwhile, sprinkle gelatin over 1/2 cup water in a small bowl, and let soften 1 minute. Stir gelatin mixture into hot liquid until gelatin dissolves completely. Pour cranberry-gelatin mixture into cranberry-maple mixture, and stir to combine. Place bowl in a larger bowl of ice water. Let cool, stirring occasionally, until cool to the touch and beginning to thicken, about 15 minutes. Pour mixture into mold, and refrigerate until set, at least 8 hours and up to 2 days.
  • To unmold, dip top of mold into a bowl of hot water 30 seconds, then run a thin-bladed knife around edge to loosen. Place a serving platter on bottom of mold, and quickly invert. Tap to release, and remove mold. (If jelly doesn't release easily, return to hot water for a few seconds.)

CRANBERRY RELISH MOLD



Cranberry Relish Mold image

This cranberry salad was a recipe from my mother's family, and we have served it at New Braunfels Smokehouse for as long as any of us can remember.-Wanna Wade, San Angelo, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 12 servings.

Number Of Ingredients 7

1 teaspoon unflavored gelatin
1 tablespoon cold water
2 packages (3 ounces each) cherry gelatin
2 cups boiling water
1 can (14 ounces) whole-berry cranberry sauce
1 can (8 ounces) crushed pineapple, drained
1/4 cup chopped celery

Steps:

  • In a bowl, combine unflavored gelatin and cold water; let stand for 1 minute. Add cherry gelatin and boiling water; stir until dissolved. Stir in the cranberry sauce, pineapple and celery., Pour into a 6-cup mold coated with cooking spray. Refrigerate until set. Unmold onto a serving plate.

Nutrition Facts : Calories 92 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 27mg sodium, Carbohydrate 23g carbohydrate (18g sugars, Fiber 1g fiber), Protein 1g protein.

CRANBERRY GELATIN MOLD



Cranberry Gelatin Mold image

Tangy and fruity, this festive gelatin mold is not only easy to prepare but pretty, too. Once they've tried it, your family will request it again and again.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 6

2 packages (3 ounces each) raspberry gelatin
3 cups boiling water
1 can (14 ounces) whole-berry cranberry sauce
2 tablespoons lemon juice
1 can (8 ounces) unsweetened crushed pineapple, drained
1/2 cup finely chopped celery

Steps:

  • In a large bowl, dissolve gelatin in boiling water. Stir in cranberry sauce and lemon juice until blended. Chill until partially set. , Stir in pineapple and celery. Pour into a 6-cup ring mold coated with cooking spray. Refrigerate until firm. Unmold onto a serving platter.

Nutrition Facts : Calories 174 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 479mg sodium, Carbohydrate 33g carbohydrate (18g sugars, Fiber 1g fiber), Protein 12g protein. Diabetic Exchanges

LAYERED CRANBERRY MOUSSE MOLD



Layered Cranberry Mousse Mold image

Enjoy a double dose of cranberry with our Layered Cranberry Mousse Mold. This cranberry mousse mold combines gelatin, cranberry sauce and whipped topping.

Provided by My Food and Family

Categories     Recipes

Time 5h5m

Yield Makes 12 servings.

Number Of Ingredients 7

1-1/2 cups boiling water
1 pkg. (6 oz.) JELL-O Cranberry Flavor Gelatin, or any red flavor
1 can (16 oz.) whole berry cranberry sauce
1 cup cold water
1/4 tsp. ground cinnamon
1/8 tsp. ground cloves
2 cups thawed COOL WHIP Whipped Topping

Steps:

  • Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add cranberry sauce; stir until blended. Stir in cold water. Pour 2 cups gelatin mixture into 6-cup mold sprayed with cooking spray. Refrigerate 45 min. or until set but not firm.
  • Meanwhile, stir cinnamon and cloves into remaining gelatin mixture. Refrigerate 30 min. or until slightly thickened. Stir in COOL WHIP until blended. Pour over gelatin layer in mold.
  • Refrigerate 4 hours or until firm. Unmold.

Nutrition Facts : Calories 150, Fat 2.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 75 mg, Carbohydrate 31 g, Fiber 0 g, Sugar 29 g, Protein 2 g

CRANBERRY CHICKEN MOLD



Cranberry Chicken Mold image

This recipe comes from Melting Pot Potluck. It was put together to announce the arrival of a new pastor and his wife. Origin: USA.

Provided by CJAY8248

Categories     < 30 Mins

Time 30m

Yield 1 mold, 10 serving(s)

Number Of Ingredients 15

1 tablespoon unflavored gelatin
1/4 cup cold water
2 cups whole cranberry sauce
1 cup crushed pineapple
1/2 cup walnuts, chopped
1 tablespoon lemon juice
1 tablespoon unflavored gelatin
1/4 cup water
1 cup mayonnaise
1/2 cup cold water
3 tablespoons lemon juice
3/4 teaspoon salt
2 cups diced cooked chicken
1/2 cup celery, diced
2 tablespoons chopped parsley

Steps:

  • For cranberry part: Dissolve gelatin and 1/4 cup water over (double boiler) hot water. Add cranberry sauce, pineapple, nuts, and lemon juice. Pour into 10x6" mold or pan. Chill until firm.
  • For chicken part: Prepare gelatin as before. Blend in mayonnaise, 1/2 cup cold water, lemon juice, salt, chicken, celery, and parsley. Pour over cranberry layer and chill. Serve in squares, with cranberry part on top.

Nutrition Facts : Calories 282.5, Fat 13.6, SaturatedFat 2, Cholesterol 27.1, Sodium 386.7, Carbohydrate 32.6, Fiber 1.3, Sugar 26.5, Protein 9.6

CRANBERRY DOUBLE LAYER MOLD



Cranberry Double Layer Mold image

Two layers of spiced cranberry gelatin-one with mandarin oranges and strawberries and the other creamy-create a festive holiday salad or dessert mold.

Provided by My Food and Family

Categories     Recipes

Time 6h30m

Yield Makes 14 servings, about 1/2 cup each.

Number Of Ingredients 8

2 cups boiling water
1 pkg. (8-serving size) JELL-O Cranberry Flavor Gelatin, or any red flavor
1/4 tsp. ground cinnamon
1/8 tsp. ground cloves
1-1/2 cups cold cranberry juice cocktail or water
1 cup sliced strawberries
1 can (11 oz.) mandarin oranges, drained
2 cups thawed COOL WHIP Whipped Topping

Steps:

  • Stir boiling water into combined gelatin and spices in large bowl at least 2 minutes until completely dissolved. Stir in cold juice. Remove 1-1/2 cups of the gelatin; set aside for later use. Refrigerate remaining gelatin 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). Stir in fruit. Spoon into 7-cup mold sprayed with cooking spray. Refrigerate 30 minutes or until set but not firm (gelatin should stick to finger when touched and should mound).
  • Meanwhile, refrigerate reserved gelatin 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites). Stir in whipped topping with wire whisk until well blended. Spoon over gelatin layer in mold.
  • Refrigerate 4 hours or until firm. Unmold. Garnish as desired. Store leftover gelatin in refrigerator.

Nutrition Facts : Calories 100, Fat 2 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 45 mg, Carbohydrate 20 g, Fiber 1 g, Sugar 18 g, Protein 1 g

CRANBERRY GELATIN MOLD



Cranberry Gelatin Mold image

This is a great substitute for plain cranberries at holiday dinners. It can be made low-fat by omitting the walnuts and using low-fat cream cheese and whipped topping. Enjoy!

Provided by Denise Greening

Categories     Desserts     Specialty Dessert Recipes     Dessert Salad Recipes     Jell-O® Salad

Yield 12

Number Of Ingredients 7

1 (6 ounce) package cranberry flavored Jell-O® mix
1 (16 ounce) can whole cranberry sauce
1 (6 ounce) package lime flavored Jell-O® mix
8 ounces cream cheese, softened
1 (8 ounce) can crushed pineapple, drained
1 (8 ounce) container frozen whipped topping, thawed
1 cup chopped walnuts

Steps:

  • Prepare cranberry gelatin according to directions. Pour into a 9x13 inch dish. Stir in cranberries. Refrigerate for at least 4 hours or until set.
  • Prepare lime gelatin according to directions. Allow to cool slightly, and then blend in cream cheese. Mix in pineapple. Slowly layer over cranberry gelatin. Allow to set for at least 4 hours.
  • Just before serving, spread on whipped topping and sprinkle with chopped walnuts.

Nutrition Facts : Calories 355.4 calories, Carbohydrate 47.1 g, Cholesterol 20.8 mg, Fat 17.7 g, Fiber 1.3 g, Protein 5.8 g, SaturatedFat 8.8 g, Sodium 180.4 mg, Sugar 40.5 g

CRANBERRY RELISH MOLD



Cranberry Relish Mold image

Almost 30 years ago, one of my cousins served this for her bridal shower with turkey salad in the middle of the beautiful jello ring. It was so lovely I've never forgotten it. This Taste of Home recipe looks like the one I remember.

Provided by puppitypup

Categories     Berries

Time 10m

Yield 6

Number Of Ingredients 7

1 teaspoon unflavored gelatin
1 tablespoon cold water
2 (3 ounce) packages cherry gelatin
2 cups boiling water
1 (16 ounce) can whole berry cranberry sauce
1 (8 ounce) can crushed pineapple, drained
1/4 cup chopped celery

Steps:

  • In a bowl, combine unflavored gelatin and cold water; let stand for 1 minute.
  • Add cherry gelatin and boiling water; stir until dissolved.
  • Stir in the cranberry sauce, pineapple and celery.
  • Pour into a 6-cup mold coated with nonstick cooking spray. Refrigerate until set. Un-mold onto a serving plate.

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