Cranberry Double Layer 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.

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 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 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 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

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.)

TRIPLE CRANBERRY SALAD MOLD



Triple Cranberry Salad Mold image

What's a holiday meal without at least one jolly gelatin salad chock-full of fruit and nuts? My mother made this one for every holiday, and now my husband says he can't imagine Christmas without it. -Kristi Jo Chiles, Portsmouth, Rhode Island

Provided by Taste of Home

Categories     Desserts     Lunch

Time 20m

Yield 10 servings.

Number Of Ingredients 8

2 packages (3 ounces each) cranberry gelatin
3 cups boiling water
1 cup cranberry juice
6 ounces cream cheese, softened
1 carton (8 ounces) frozen whipped topping, thawed
1 cup chopped walnuts
1 cup chopped celery
1 cup chopped fresh or frozen cranberries

Steps:

  • In a large bowl, dissolve the gelatin in boiling water; stir in cranberry juice. Refrigerate until slightly thickened. In a small bowl, beat cream cheese until smooth. Add the whipped topping until blended. Fold into the gelatin mixture. Fold in walnuts, celery and cranberries., Pour into a 3-qt. ring mold coated with cooking spray. Refrigerate until set. Unmold onto a serving plate.

Nutrition Facts : Calories 218 calories, Fat 14g fat (6g saturated fat), Cholesterol 9mg cholesterol, Sodium 56mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 1g fiber), Protein 5g protein.

FLAVORFUL CRANBERRY GELATIN MOLD



Flavorful Cranberry Gelatin Mold image

A little port or Merlot wine offers a tasty twist to this traditional gelatin that also features pineapple and walnuts. I make it for holiday dinners, especially when turkey or ham is served. -Jenice Gibson of Oregon City, Oregon

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 7

2 packages (.3 ounce each) sugar-free raspberry gelatin
1-1/2 cups boiling water
1 can (20 ounces) unsweetened crushed pineapple, drained
1 can (14 ounces) whole-berry cranberry sauce
1/2 cup chopped walnuts
1/3 cup port wine or red grape juice
Mint leaves for garnish, optional

Steps:

  • In a large bowl, dissolve gelatin in boiling water. Stir in the pineapple, cranberry sauce, walnuts and wine. , Pour into a 5-cup mold coated with cooking spray. Run a knife through the gelatin mixture to evenly distribute the fruit. Refrigerate 2-1/2 hours or until firm. , Unmold onto a serving plate. Garnish with mint if desired.

Nutrition Facts : Calories 193 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 66mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

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.

CRANBERRY-BANANA MOLD



Cranberry-Banana Mold image

Found by Chef #58786 at www.thriftyfun.com for a recipe request. It sounded to good to ignore! Make in advance so that the gelatin can set. Can you imagine this with a cream cheese layer? Yum!

Provided by Kats Mom

Categories     Gelatin

Time 12m

Yield 6-9 serving(s)

Number Of Ingredients 5

1 (3 ounce) package raspberry gelatin powder
1 cup boiling water
1 (16 ounce) can whole cranberry sauce
2 bananas, sliced
1/2 cup pecans or 1/2 cup walnuts, chopped

Steps:

  • Dissolve gelatin in water.
  • Add cranberry sauce and stir until blended.
  • Chill until partially thickened.
  • Add bananas and nuts.
  • Spoon into molds, chill until firm.

Nutrition Facts : Calories 265.9, Fat 6.8, SaturatedFat 0.6, Sodium 89.1, Carbohydrate 52.5, Fiber 2.6, Sugar 46, Protein 2.5

DOUBLE-CRANBERRY MOLDED SALAD



Double-Cranberry Molded Salad image

Provided by Michael McLaughlin

Categories     Salad     Food Processor     Side     Thanksgiving     Cranberry     Celery     Fall     Chill     Bon Appétit

Yield Makes 8 to 10 servings

Number Of Ingredients 6

3 1/2 cups cranberry juice cocktail
4 1/4-ounce envelopes unflavored gelatin
2 12-ounce bags cranberries
2 1/4 cups sugar
2 tablespoons fresh lemon juice
1 1/4 cups finely chopped celery

Steps:

  • Pour 1 cup cranberry juice into small bowl. Sprinkle gelatin over. Let stand until gelatin softens, about 20 minutes.
  • Combine cranberries and sugar in processor. Blend, using on/off turns, until cranberries are finely chopped. Transfer berry mixture to heavy large saucepan; add remaining 2 1/2 cups cranberry juice and lemon juice. Bring berry mixture to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium, cover pan partially and simmer until cranberry pieces are tender, stirring occasionally, about 8 minutes. Remove from heat. Add gelatin mixture and stir until gelatin dissolves. Cool to lukewarm, about 30 minutes. Mix in celery.
  • Rinse 8- to 9-cup decorative mold with cold water and drain well. Spoon cranberry mixture into mold. Cover and refrigerate until cold and firm, at least 8 hours and up to 2 days.
  • Turn mold over onto platter. Soak kitchen towel in very hot water; wring out. Wrap hot towel around mold. Let stand 1 minute. Remove towel. Hold mold and platter together and shake gently until cranberry salad falls onto platter. Repeat with hot towel if necessary to unmold salad. Chill until ready to serve.

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

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CRANBERRY GELATIN MOLD - NEW ENGLAND TODAY
2021-11-23 Cranberry Gelatin Mold | Retro Recipe. Pictured: Cranberry Gelatin Mold without second layer. Yield: 15-20 . First Layer Ingredients. 2 6-oz. packages cherry gelatin 2 cups boiling water 1 16-oz. can whole berry cranberry sauce 1 16-oz. can crushed pineapple with juice 1/2 cup chopped nuts; Instructions Dissolve gelatin in boiling water, add cranberry sauce, …
From newengland.com


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