Cranberry Raspberry Fruit Mold Recipes

CRANBERRY FRUIT MOLD

Steps:

• In a bowl, dissolve gelatins in boiling water. Gently stir in ginger ale. Refrigerate until slightly thickened, about 1-1/2 hours. Stir in grapes and oranges. Transfer to a 5-cup mold coated with cooking spray. Cover and refrigerate until firm. Invert onto a serving plate.

CRAN-RASPBERRY SHERBET MOLD

Steps:

• In a large bowl, dissolve gelatin in boiling water. Stir in cranberry sauce until smooth. refrigerate for 30 minutes or until slightly thickened. , Fold in sherbet and lemon juice. Transfer to a 6-cup ring mold coated with cooking spray. Refrigerate until firm., Unmold onto a serving platter. Fill center with cranberries and raspberries, and serve with oranges and mint if desired.

CRANBERRY MOLD

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-CREAM CHEESE MOLD

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.

CRANBERRY JELLY IN A MOLD

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.

JELLO RASPBERRY CRANBERRY MOLD RECIPE

Steps:

• Mix ingredients together. pour in mold & refrigerate for 24 hours

CRANBERRY FRUIT MOLD

Steps:

• Dissolve both jellos with the boiling water in a large bowl. Gently stir in ginger-ale.
• Refrigerate until slightly thickened, about 1 1/2 hours. Stir in grapes amd oranges. Transfer to a five cup mold that has been coated with non stick cooking spray. DO NOT USE A FLAVORED COOKING SPRAY or your mold will taste like that spray. Cover and refrigerate until firm.
• Invert onto a serving plate.
• Garnish with extra raspberries, mint sprigs.

CRANBERRY RASPBERRY FRUIT MOLD

Steps:

• Dissolve the Jello in the hot water, stirring briskly.
• Add the remaining ingredients and stir until they are thoroughly mixed.
• Pour into a mold and refrigerate overnight or until set.
• To unmold, run a sharp knife that has been heated in very hot water along the edges of the mold.
• Then, place the mold VERY BRIEFLY into a container of hot water, and then remove.
• Place serving platter inverted over mold (hold it tightly together), and invert.
• If you wish to (well before serving mold), have some extra fresh cranberries, dip them in raw egg whites, then dip them in granulated sugar, and allow to dry; do the same with slices of oranges.
• When you serve mold, garnish with pieces of kale of colorful lettuces and the sugared fruits.