Cranberry Cherry 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.

CRANBERRY-CHERRY MOLD



Cranberry-Cherry Mold image

This luminous gelled ring alludes to the canned cranberries of midcentury holiday tables. We've amplified the flavor with cherries.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 13h20m

Number Of Ingredients 13

3 pounds fresh or thawed frozen cranberries
12 ounces thawed frozen pitted cherries (1 1/4 cups), juices reserved
2 1/2 cups granulated sugar
1 vanilla bean, split lengthwise and seeds scraped
Coarse salt
2 cups tart cherry juice
3 packages (1/4 ounce each) unflavored powdered gelatin
Nonstick cooking spray
1 bunch sage sprigs (optional)
2 large egg whites, lightly beaten (optional)
Fine sanding sugar (optional)
Vegetable oil, for rack (optional)
Cape gooseberries, husked, for serving (optional)

Steps:

  • Combine cranberries, cherries with juices, granulated sugar, vanilla bean and seeds, 1/4 teaspoon salt, 1 cup cherry juice, and 2 cups water in a large pot. Bring to a boil and cook until cranberries burst and mixture is slightly thickened, 10 to 15 minutes.
  • Strain mixture in batches through a fine-mesh sieve, gently stirring but not pressing on solids; discard solids. (You should have 4 cups liquid; add more water, if necessary.)
  • Return half of strained liquid to pot and bring to a simmer. Sprinkle gelatin over remaining 1 cup cherry juice in a bowl; let soften 2 minutes. Add a ladleful of hot liquid to gelatin mixture, then pour gelatin mixture into hot liquid in pot, stirring until gelatin is dissolved. Add rest of strained liquid; let cool completely. Pour mixture into a 4-to-6-cup mold lightly coated with cooking spray; refrigerate until set, at least 12 hours and up to 3 days.
  • Brush both sides of sage sprigs (including stems) with egg whites and sprinkle generously with sanding sugar. Let dry on a baking sheet lined with an oiled wire rack, at least 8 hours and up to 3 days.
  • Dip bottom of mold into warm water, 30 seconds, then run a thin knife around edge to loosen. Invert mold onto a platter, then lift to remove bowl. (If mold does not release, return to warm water 20 seconds more.) Serve, garnished with gooseberries and sugared sage sprigs.

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

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.

EASY CRANBERRY-ORANGE MOLD



Easy Cranberry-Orange Mold image

Love gelatin salad? Then check out this cranberry-orange flavored mold that can be made at home - perfect for side dish.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 4h10m

Yield 8

Number Of Ingredients 4

1 can (11 oz) mandarin orange segments, drained and juice reserved
1 package (3 oz) orange-flavored gelatin
1 can (16 oz) whole berry cranberry sauce
Salad greens, if desired

Steps:

  • Add enough water to reserved mandarin orange juice to measure 1 1/4 cups. In 1-quart saucepan, heat juice mixture to boiling.
  • Place gelatin in medium bowl. Pour boiling mixture on gelatin; stir until gelatin is dissolved. Stir in cranberry sauce until sauce is melted. Stir in orange segments. Pour into 4-cup mold.
  • Refrigerate about 4 hours or until firm; unmold. Serve on salad greens.

Nutrition Facts : Calories 150, Carbohydrate 35 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 serving, Sodium 65 mg, Sugar 33 g, TransFat 0 g

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.)

CHERRY-LEMON CREAM JELL-O MOLD



Cherry-Lemon Cream Jell-O Mold image

This jiggly, layered mold holds a base of clear crimson (sweet cherry) and a topping of ivory white (tangy lemon mixed with sour cream). If you have extra time, you could make it into four layers, producing red and ivory stripes. Garnished with shiny green leaves like bay or holly, it looks especially festive, and is also quite delicious. Swapping out some of the water in the Jell-O formula for ingredients like sour cream and cherry juice gives this dessert its bright taste.

Provided by Julia Moskin

Categories     parfaits and trifles, dessert

Time 4h30m

Yield 10 to 12 servings

Number Of Ingredients 7

1 large (6-ounce) package lemon Jell-O
4 cups boiling water
1 (16-ounce) container sour cream
Neutral cooking spray
2 large (6-ounce) packages black cherry Jell-O, or use plain cherry or cranberry Jell-O
1 quart sweet or tart cherry juice, or use cranberry juice (opt for less cloudy varieties)
Fresh holly sprigs, bay leaves or edible flowers, for garnish

Steps:

  • Pour lemon mix into a medium bowl and add 2 cups boiling water. Stir until dissolved, then let cool until warm but not steaming hot, about 10 minutes. Gradually whisk in sour cream until smooth.
  • Spray a 10- or 12-cup mold or Bundt pan, preferably nonstick, very lightly with neutral cooking spray. Blot any extra oil with paper towels. Pour in lemon-sour cream mixture and refrigerate until set, about 1 hour.
  • About 15 minutes before lemon-sour cream mixture has set, pour cherry mix into a large bowl and add 2 cups boiling water. Stir until dissolved, then stir in cherry or cranberry juice. Make sure mixture has cooled to lukewarm at most before proceeding.
  • When lemon-sour cream mixture is set, gently ladle the cherry mixture over it. Don't pour it on top, as the mixture breaks easily. Refrigerate again until completely set, at least 3 hours or overnight. (If you want to create multiple thinner layers of Jell-O, as seen in the picture here, instead of just one layer of each flavor, see Note.)
  • When ready to unmold, run the tip of a sharp knife around the edge of the pan to break the seal. Dip the bottom half of the mold in warm (not hot) water for 15 seconds. Place a serving plate over the top and flip to unmold. (If the mold doesn't come out immediately, don't shake it; try the warm water treatment again, 15 seconds at a time, until it comes out. If you leave the mold in the water for a longer time, it may start to melt.)
  • Just before serving, garnish, then slice, using a sharp knife and wiping the blade between slices.

CRANBERRY-CREAM CHEESE MOLD



Cranberry-Cream Cheese Mold image

The flavor combination of cranberry gelatin, apples and cinnamon makes this elegant two-layer mold the ideal holiday dessert or side dish.

Provided by My Food and Family

Categories     Recipes

Time 6h25m

Yield Makes 12 servings, 1/2 cup each.

Number Of Ingredients 7

1-1/2 cups boiling water
1 pkg. (8-serving size) JELL-O Cranberry Flavor Gelatin
1-1/2 cups cold water
1/2 tsp. ground cinnamon
1 apple, chopped
1 cup whole berry cranberry sauce
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

Steps:

  • Stir boiling water into dry gelatin mix in medium bowl at least 2 min. until completely dissolved. Stir in cold water and cinnamon. Remove 1 cup of the gelatin; set aside at room temperature. Refrigerate remaining gelatin 1-1/2 hours or until thickened (spoon drawn through leaves definite impression).
  • Add apples and cranberry sauce to thickened gelatin; stir gently. Spoon into 6-cup mold sprayed with cooking spray. Refrigerate 30 min. or until gelatin is set but not firm. (Gelatin should stick to finger when touched and should mound.) Place cream cheese in another medium bowl. Gradually add reserved 1 cup gelatin, beating with wire whisk until well blended. Pour over gelatin layer in mold.
  • Refrigerate 4 hours or until firm. Unmold onto serving plate. Store leftovers in refrigerator.

Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 135 mg, Carbohydrate 24 g, Fiber 0 g, Sugar 24 g, Protein 3 g

CRANBERRY JELLY IN A MOLD



Cranberry Jelly in a Mold image

Provided by George Duran

Categories     side-dish

Time 4h20m

Yield 8 to 10 servings

Number Of Ingredients 5

1 (8-ounce) package fresh or frozen cranberries
2 1/4 cups cranberry juice
1/2 cup sugar
3 envelopes unflavored gelatin
Nonstick cooking spray

Steps:

  • In a saucepan over medium-high heat, cook the cranberries, 2 cups cranberry juice, and sugar until the mixture is bubbling and the cranberries have burst. Meanwhile, sprinkle the gelatin over the remaining 1/4 cup cranberry juice to soften. Whisk the gelatin mixture into the hot cranberries. Strain this into a bowl and let cool. Spray your mold with nonstick cooking spray and pour the cooled juice into the mold. Refrigerate for at least 3 hours or overnight. To unmold, briefly dip the mold into hot water to loosen it.

CRANBERRY MARBLE MOLD



Cranberry Marble Mold image

We usually have this just at Thanksgiving, but if you like cranberry sauce. Is great for Picnics & social gathering !

Provided by Poker

Categories     Gelatin

Time 16m

Yield 6-8 serving(s)

Number Of Ingredients 5

2 (3 ounce) packages cherry gelatin
2 cups boiling water
1 (8 3/4 ounce) can crushed pineapple
1 (1 lb) can whole berry cranberry sauce
1 cup sour cream

Steps:

  • Dissolve, gelatin in boiling water,stir in pineapple,Chill until partially set.
  • Fold in cranberry sauce.
  • Spoon into a 8x8x2 inch pan.
  • Spoon sour cream on top.
  • Stir through to marble, chill until firm.

CRANBERRY CASSIS MOLD



Cranberry Cassis Mold image

Provided by Barbara Kafka

Categories     dessert

Time 25m

Yield One 4 3/4-cup mold

Number Of Ingredients 4

1 1/2 cups cassis syrup (not liquor or juice)
1/2 cup water
3/4 cup granulated sugar
1 1/2 pounds fresh cranberries (6 cups)

Steps:

  • Combine all ingredients in a 2 1/2-quart souffle dish with a tight-fitting lid. Cook, covered, at 100 percent power in a high-power oven for 10 minutes.
  • Uncover and stir well. Cook, uncovered, for 10 minutes.
  • Remove from oven. Rinse a metal bowl or mold with ice water. Pour in cranberry mixture. Allow to cool. Cover with plastic wrap and refrigerate overnight.
  • Just before serving, dip mold into a bowl of hot water for a few seconds and jiggle slightly to loosen. Invert onto a serving platter or into the well of a dinner plate.

BING CHERRY GELATIN MOLD



Bing Cherry Gelatin Mold image

Cherry gelatin mold with Bing cherries, pineapple, and pecans. This has been my family's favorite for Thanksgiving for many, many years.

Provided by Andee

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

Time P1DT15m

Yield 8

Number Of Ingredients 5

1 (16.5 ounce) can pitted Bing cherries, drained, juice reserved
1 (12 fluid ounce) can cola-flavored carbonated beverage
1 (6 ounce) package black cherry flavored Jell-O® mix
1 (15.25 ounce) can crushed pineapple, drained
1 cup chopped pecans

Steps:

  • In a saucepan, combine the reserved cherry juice with the cola. Bring to a boil, and stir in the gelatin until dissolved. Remove from the heat, and mix in the drained cherries, drained pineapple, and chopped pecans. Pour mixture into a mold sprayed with non-stick cooking spray, and refrigerate for at least 24 hours before serving.

Nutrition Facts : Calories 253.2 calories, Carbohydrate 41.3 g, Fat 9.9 g, Fiber 2.6 g, Protein 3.9 g, SaturatedFat 0.8 g, Sodium 99.6 mg, Sugar 38.4 g

GLISTENING CRANBERRY MOLD



Glistening Cranberry Mold image

It might seem a bit unfair that the cranberry mold you brought to the potluck is getting so much attention (given how it was so ridiculously easy to make).

Provided by My Food and Family

Categories     Recipes

Time 4h55m

Yield Makes 16 servings.

Number Of Ingredients 7

2 cups boiling water, divided
1 pkg. (4-serving size) JELL-O Lemon Flavor Gelatin
1/2 cup MIRACLE WHIP Dressing
2 cups thawed COOL WHIP Whipped Topping
1 pkg. (4-serving size) JELL-O Cranberry Flavor Gelatin, or any red flavor
1 can (16 oz.) whole berry cranberry sauce
1 can (11 oz.) mandarin oranges, drained

Steps:

  • Stir 1 cup of the boiling water into dry lemon gelatin in medium bowl at least 2 min. until completely dissolved. Cool.
  • Add lemon gelatin gradually to dressing in medium bowl, stirring with wire whisk until well blended. Gently stir in whipped topping. Pour into 2-qt. mold sprayed with cooking spray. Refrigerate 25 min. or until thickened but not set.
  • Stir remaining 1 cup boiling water into dry cranberry gelatin in separate medium bowl at least 2 min. until completely dissolved. Gradually add cranberry sauce, stirring until well blended. Gently stir in oranges. Pour over molded layer. Refrigerate 3 hours or until firm. Unmold onto serving plate. Store leftover gelatin in refrigerator.

Nutrition Facts : Calories 140, Fat 3.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 130 mg, Carbohydrate 27 g, Fiber 0 g, Sugar 24 g, Protein 2 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.

CRANBERRY JELL-O MOLD



Cranberry Jell-O Mold image

"With a heavy meal, this cool refreshing salad with tart cranberry flavor is a welcome side dish," jobs Jane Walker of Dewey, Arizona. "Plus, it has an eye-catching rosy color that brightens any festive meal."

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 8-10 servings.

Number Of Ingredients 6

1 package (6 ounces) strawberry or 6 ounces lemon gelatin
3 cups boiling water
1 can (14 ounces) whole-berry cranberry sauce
1 can (8 ounces) crushed pineapple, undrained
1 cup chopped pecans
Sour cream, optional

Steps:

  • In a large bowl, dissolve gelatin in water. Stir in cranberry sauce and pineapple. Cover and refrigerate for 1 hour or until slightly thickened. Stir in nuts. Pour into a 1-1/2-qt. gelatin mold coated with cooking spray. Refrigerate until set. Unmold onto a serving platter. Serve with sour cream if desired.

Nutrition Facts : Calories 222 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 49mg sodium, Carbohydrate 37g carbohydrate (29g sugars, Fiber 2g fiber), Protein 3g protein.

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