Glistening Cranberry Mold Recipes

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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.)

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 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 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 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 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

CRANBROSIA GELATIN MOLD



Cranbrosia Gelatin Mold image

Guests "ooh" and "aah" when I bring out this fancy fruit-filled ring. Garnished with mint, sugared cranberries and mandarin oranges, it's one brunch show stopper that's pretty enough to serve as a dessert! -Gladys McCollum Abee, McKee, Kentucky

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 10-12 servings.

Number Of Ingredients 8

2 cups fresh or frozen cranberries, coarsely ground
1 cup sugar
1 can (11 ounces) mandarin oranges
1 can (8 ounces) sliced pineapple
2 envelopes unflavored gelatin
1 cup sour cream
1 cup heavy whipping cream
2 tablespoons confectioners' sugar

Steps:

  • In a bowl, combine cranberries and sugar. Let stand for 30 minutes or until sugar is dissolved, stirring occasionally. Drain juice from oranges and pineapple, reserving 3/4 cup juice. Cup pineapple into small pieces. Set fruit aside., In a small saucepan, sprinkle gelatin over reserved juice; let stand for 1 minute. Cook and stir over low heat until gelatin is dissolved, about 2 minutes. Add to cranberry mixture; stir in the oranges and pineapple. Fold in sour cream., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Fold into fruit mixture. Pour into a 6-cup ring mold or 12 individual molds lightly coated with cooking spray. Refrigerate until set. Unmold before serving.

Nutrition Facts : Calories 215 calories, Fat 11g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 23mg sodium, Carbohydrate 28g carbohydrate (26g sugars, Fiber 1g fiber), Protein 2g protein.

CRANBERRY FRUIT MOLD



Cranberry Fruit Mold image

This special gelatin salad takes the place of ordinary cranberry sauce on my Thanksgiving table. Grapes and mandarin oranges make it deliciously different. -Kristy Duncan, Southfield, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 10-12 servings.

Number Of Ingredients 6

1 package (3 ounces) cranberry gelatin
1 package (3 ounces) raspberry gelatin
1 cup boiling water
1-1/2 cups ginger ale, chilled
2 cups halved seedless red or green grapes
1 can (11 ounces) mandarin oranges, drained

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.

Nutrition Facts : Calories 97 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 36mg sodium, Carbohydrate 24g carbohydrate (23g sugars, Fiber 0 fiber), Protein 2g protein.

FRESH CRANBERRY MOLD



Fresh Cranberry Mold image

I never bother with a mold for this, but I'm sure it would be pretty (I just use a glass-cut salad bowl). Jell-O salad with fresh fruits, including fresh cranberries. I have served it at the holidays for large family gatherings. Recipe from an old local church cookbook. "Cooking" time includes time to chill Jell-O.

Provided by MathMom.calif

Categories     Gelatin

Time 4h45m

Yield 12 serving(s)

Number Of Ingredients 9

1 (12 ounce) package fresh cranberries
3 apples, peeled
1 (20 ounce) can crushed pineapple, drained
2 -3 oranges, peeled and cut into small pieces
2 cups sugar
2 (3 ounce) boxes strawberry Jell-O gelatin dessert or 2 (3 ounce) boxes cherry Jell-O
1 1/4 cups boiling water
1 1/4 cups cold water
1 cup chopped nuts, if desired

Steps:

  • In a large bolw, dissolve Jello in 1 1/4 cups of hot water. Add 1 1/4 cups cold water and stir. Chill until just beginning to set.
  • Meanwhile, grind together cranberries and apples (I use a food processor). Add pineapple, oranges, sugar and nuts (if using). Mix.
  • When Jell-O has begun to set, add fruit mixture. Fold in well. Pour into a large mold and refrigerate until set.

Nutrition Facts : Calories 321.3, Fat 6, SaturatedFat 0.8, Sodium 144.8, Carbohydrate 67.5, Fiber 4.2, Sugar 59.7, Protein 3.7

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 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

GLISTENING CRANBERRY MOLD



GLISTENING CRANBERRY MOLD image

Categories     Salad     Side     Thanksgiving     Quick & Easy

Yield 8-10

Number Of Ingredients 7

2 cup boiling water
1 pkg Lemon Jello
1/2 c Mircle Whip light dressing
2 c thawed Cool whip
1 pkg 4 0z cranberry jello or any red jello
1 can 16 0z whole cranberry sauce
1 can 11 oz mandrin orange,drained

Steps:

  • Stir 1 cup of boiling water into lemon jello in medium bowl at least 2 min until jello completely dissolved.Cool. Add lemon jello gradually ro dressing, mix until blended. Gently stir in whipped topping. Pour into 2 quart mold sprayed with non stick spray. Refrig 25 min until set. Stir remaining 1 cup boiling water into cranberry jello at leaset 2 min until dissolved.Gently stir in cranberry sauce euntil well belnded, stir in orange segments and pour on to elmon layer. Refrigerate 3 hours or until firm.

CRANBERRY FRUIT MOLD



Cranberry Fruit Mold image

A great jello mold to serve with that turkey or even as a dessert adding whipped cream. Chill in any type mold you have on hand or just in a glass bowl. Cook time does not include chill time.

Provided by Carmen B.

Categories     Gelatin

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 6

1 (3 ounce) package cranberry Jell-O gelatin
1 (3 ounce) package raspberry Jell-O gelatin
1 cup boiling water
1 1/2 cups ginger ale, chilled
2 cups green seedless grapes, cut in half
1 (11 ounce) can mandarin oranges, drained

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.

Nutrition Facts : Calories 115.8, Fat 0.1, Sodium 83.5, Carbohydrate 28.6, Fiber 0.8, Sugar 26.1, Protein 1.8

SPICED CRANBERRY-ORANGE MOLD



Spiced Cranberry-Orange Mold image

This gorgeous, aromatic Spiced Cranberry-Orange Mold holds its own on the dessert table-tart, sweet, yummy and a Healthy Living choice to boot!

Provided by My Food and Family

Categories     Superfood Recipes

Time 6h

Yield Makes 12 servings, 1/2 cup each

Number Of Ingredients 9

1-1/2 cups boiling water
2 pkg. (3 oz. each) JELL-O Cranberry Flavor Gelatin
1 can (16 oz.) whole berry cranberry sauce
1 cup cold water
1 Tbsp. lemon juice
1/4 tsp. ground cinnamon
1/8 tsp. ground cloves
1 navel orange, peeled, sectioned and chopped
1/2 cup chopped walnuts

Steps:

  • Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. stir in next 5 ingredients. Refrigerate 1-1/2 hours or until thickened.
  • Stir in oranges and nuts. Spoon into 6-cup mold sprayed with cooking spray.
  • Refrigerate 4 hours or until firm. Unmold.

Nutrition Facts : Calories 160, Fat 3 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 70 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

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 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-PINEAPPLE GELATIN MOLD



Cranberry-Pineapple Gelatin Mold image

This cranberry mold has become a tradition in our home during the holidays. You can use a blender to combine the cranberries and oranges if you don't have a food processor. -Bethany Ring, Conneaut, Ohio

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 10 servings.

Number Of Ingredients 6

1 can (20 ounces) unsweetened crushed pineapple
2 envelopes unflavored gelatin
1 package (12 ounces) fresh or frozen cranberries
3 medium navel oranges, peeled and cut into segments
1/2 cup honey
Whipped cream, optional

Steps:

  • Drain pineapple, reserving juice; set pineapple aside. Place reserved juice in a small saucepan. Sprinkle with gelatin; let stand for 1 minute or until softened. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat., In a food processor, combine cranberries and oranges; cover and pulse until chunky. Add honey and pineapple; cover and pulse just until blended. Stir in juice mixture. Transfer to a 6-cup mold coated with cooking spray. Refrigerate until firm., Unmold onto a serving platter. Serve with whipped cream if desired.

Nutrition Facts : Calories 126 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 32g carbohydrate (26g sugars, Fiber 3g fiber), Protein 2g protein.

CRANBROSIA GELATIN MOLD



Cranbrosia Gelatin Mold image

Made this for Christmas 2006. Was a hit.....so yummy and quite easy for preparation. I threw frozen cranberries in my food processer and they were chopped perfectly.

Provided by CookingMonster

Categories     Gelatin

Time 20m

Yield 10-12 serving(s)

Number Of Ingredients 8

2 cups fresh cranberries or 2 cups frozen cranberries, coarsely ground
1 cup sugar
1 (11 ounce) can mandarin oranges
1 (8 ounce) can sliced pineapple
2 (3 ounce) packages unflavored gelatin
1 cup sour cream
1 cup heavy whipping cream
2 tablespoons confectioners' sugar

Steps:

  • In a bowl, combine cranberries and sugar.
  • Let stand for 30 minutes or until sugar is dissolved, stirring occasionally.
  • Drain juice from oranges and pineapple,reserving 3/4 cup juice.
  • Cut pineapple into small pieces.
  • Set fruit aside.
  • In a small saucepan, sprinkle gelatin over reserved juice; let stand for one minute.
  • Cook and stir over low heat until gelatin is dissolved, about 2 minutes.
  • Add to cranberry mixture; stir in oranges and pineapple.
  • Fold in sour cream.
  • In a small mixing bowl, beat cream until it begins to thicken.
  • Add confectioners sugar, beat until soft peaks form.
  • Fold into fruit mixture.
  • Pour into a 6 cup ring mold or 12 individual mold lightly coated with nonstick cooking spray.
  • Refrigerate until set.
  • Unmold before serving.

Nutrition Facts : Calories 307.8, Fat 13.8, SaturatedFat 8.5, Cholesterol 42.7, Sodium 55.4, Carbohydrate 32.7, Fiber 1.8, Sugar 27.9, Protein 16.1

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 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.

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From marthastewart.com


OCEAN SPRAY RECIPES - GLISTENING COCONUT CRANBERRY TART | OCEAN …
Cranberry, Crab Meat And Cream Cheese Appetizers. Pomegranate Cosmo
From oceanspray.ca


M'S RECIPES TO SHARE: GLISTENING CRANBERRY RING
2 cups boiling water, divided 1 pkg. (4 serving size) Jell-o brand lemon flavor gelatin dessert 1/2 cup Miracle Whip dressing 2 cups thawed ...
From mrecipestoshare.blogspot.com


CRANBERRY GELATIN MOLD | RETRO RECIPE - NEW ENGLAND TODAY
2018-11-21 The resulting candy-colored concoction went into the fridge in a 12-cup Bundt pan for several hours to chill. Cherry gelatin, whole-berry cranberry sauce, crushed pineapple, and walnuts are in the mix for this cranberry gelatin mold. The second layer was supposed to be a creamy one — made with more cherry gelatin, cranberry juice, and sour cream.
From newengland.com


HOMEMADE “TIN CAN” MOLDED CRANBERRY JELLY - GARDEN BETTY
Press the cranberries through a food mill (fitted with its finest screen) or a fine mesh sieve (with a spoon) to strain the sauce of any seeds and pulp. You should be left with a fairly smooth, syrupy sauce. Pour the cranberry sauce into a clean, empty, 15-ounce can. (You’ll want to reuse a can that previously contained a mild food, like ...
From gardenbetty.com


CAN-DO CRANBERRY MOLD - RACHAEL RAY IN SEASON
Directions. Coat a 4-cup gelatin mold with cooking spray. In a medium saucepan, melt the cranberry sauce with 1 tbsp. water over medium-low heat, stirring, until smooth and warm, 5 to 7 minutes. Pour into the mold; let cool. Cover with plastic; refrigerate overnight to set. Invert the mold onto a plate, tapping to release.
From rachaelraymag.com


SPICED CRANBERRY MOLD (VRP 004) | VINTAGE RECIPE PROJECT
Spiced Cranberry Mold Recipe Card Back. Back of the recipe card for Spiced Cranberry Mold. Vintage Recipe Box 4. There are lots of fun recipes to read in the box this recipe for Spiced Cranberry Mold was with. Click here to view all of Vintage Recipe Box 004 recipes. More Vintage Recipes. We have lots of recipes on the site that may be of ...
From vintagerecipeproject.com


SLIGHTLY SPICY CRANBERRY MOLD | IMPERIAL SUGAR - RECIPES
Set aside. 1. In large pot bring cranberries, sugar, jalapeno and water to a boil, stirring until sugar is dissolved. 2. Lower heat and allow to cook, stirring occasionally until cranberries begin to burst and mixture gets thick and bubbly. 3. While cranberries cook, stir together gingerale and gelatin and allow to bloom for about 5 minutes. 4.
From imperialsugar.com


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


GLISTENING COCONUT CRANBERRY TART | OCEAN SPRAY®
Heat oven to 375°F. Spray 9-inch tart pan with removable bottom with cooking spray and line outside of pan with foil. Combine flour and 1 tablespoon sugar in medium bowl. With pastry blender or two knives cut in butter until coarse crumbs form. Stir in coconut then stir in 2 teaspoons water adding additional water if necessary to moisten mixture.
From oceanspray.com


GLISTENING CRANBERRY MOLD - GLUTEN FREE RECIPES
Glistening Cranberry Mold might be just the hor d'oeuvre you are searching for. This recipe covers 1% of your daily requirements of vitamins and minerals. This recipe makes 16 servings with 121 calories, 1g of protein, and 2g of fat each. It is Head to the store and pick up berry cranberry sauce, jell-o lemon flavor gelatin, water, and a few ...
From fooddiez.com


CRANBERRY HOLIDAY MOLD | MRFOOD.COM
In a large bowl, combine the gelatin and boiling water; stir until the gelatin is dissolved. Add the cranberry sauce to the gelatin; mix well. Stir in the ginger ale, then pour into a gelatin mold or 10-inch Bundt pan. Place the orange segments over the top and chill for at least 8 hours, or until firm. When ready to serve, immerse the bottom ...
From mrfood.com


FRESH CRANBERRY GELATIN MOLD - SELF PROCLAIMED FOODIE
2016-11-13 Turn heat to low and add Grand Marnier, stir, and cook for another minute or so. While cranberry sauce is cooking, add water and cranberry juice to small bowl and sprinkle gelatin on top. Give it a swirl and allow the gelatin to bloom for at least 5 minutes. Once the cranberry sauce is done, add the gelatin mixture and stir well to combine.
From selfproclaimedfoodie.com


MYRECIPEBOOK.COM - GLISTENING CRANBERRY RING - PRINTER FRIENDLY
Add lemon gelatin gradually to dressing, mixing until blended. Gently fold in whipped topping; pour into greased 2qt mold. Refrigerate until almost set. Stir remaining 1c boiling water into cranberry gelatin in med. bowl at least 2 minutes or until completely dissolved. Gently stir in cranberry sauce until well blended; stir in oranges. Pour ...
From myrecipebook.com


SPICED CRANBERRY MOLD | SOUTHERN LIVING
Step 1. Place cranberries, sugar, salt, cinnamon, cloves, and ginger in a saucepan, and bring to a boil over medium-high, stirring often. Boil, stirring often, until mixture is syrupy and cranberries have released their juices but still have most of their shape, about 10 minutes. Advertisement. Step 2. Meanwhile, pour apple juice into a small bowl.
From southernliving.com


CRANBERRY MOLD RECIPE RECIPES ALL YOU NEED IS FOOD
Steps: Sprinkle unflavored gelatin over 1 tablespoon cold water; let stand 1 minute. Add boiling water and raspberry gelatin; stir until gelatin is dissolved, about 2 minutes.
From stevehacks.com


GENEVA SUPER FOODS - RECIPES
Pour into 2-qt. mold sprayed with cooking spray. Refrigerate 25 min. or until thickened but not set. 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.
From genevasuperfoods.com


HG HILLS - RECIPES
Pour into 2-qt. mold sprayed with cooking spray. Refrigerate 25 min. or until thickened but not set. 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.
From hghills.com


MOLDED CRANBERRIES RECIPES | RECIPEBRIDGE RECIPE SEARCH
Glistening Cranberry Mold. 16 servings. View Recipe. Login to Save. Adelyne's Cranberry Mold Recipe. 1. Heat and drain the cranberries, reserve the juice. 2. Make jello with ju ... View Recipe. Login to Save. Cranberry Jelly In A Mold. Food Network invites you to try this Cranberry Jelly in a Mold recipe from ... View Recipe. Login to Save. Double Cranberry Molded Salad …
From recipebridge.com


MOM'S CRANBERRY JELLO MOLD — UNWRITTEN RECIPES
2014-11-17 2. In a large bowl, dissolve Jello in boiling water, stirring well. Let sit 20 minutes. Add in all other ingredients and stir well. 3. Pour into mold, cover and chill overnight. 4. To unmold: Turn mold upside down over a large plate. Wet a small towel, squeeze out most of the water and heat it for 1 minute in microwave.
From unwrittenrecipes.com


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