Moms Orange Spice Gelatin Recipes

MOM'S ORANGE-SPICE GELATIN

Steps:

• Drain peaches, reserving syrup; set peaches aside. In a small saucepan, combine the vinegar, cinnamon sticks, cloves and reserved syrup. Bring to a boil; cook until reduced to about 1/2 cup. Strain, discarding cinnamon and cloves. , Add boiling water to syrup mixture; stir in gelatin until dissolved. Stir in the cold water and sugar substitute. Refrigerate until slightly thickened, about 35 minutes. , Coarsely chop the peaches. Stir peaches and pecans into gelatin mixture. Transfer to a 6-cup ring mold coated with cooking spray (mold will be full). Refrigerate for 3-4 hours or until firm. Unmold onto a serving plate.

ORANGE SPICE GELATIN

Steps:

• Bring water, sugar, cinnamon, zest, and anise seeds if desired, to a boil in a small saucepan, stirring until sugar dissolves. Remove from heat, and refrigerate for 2 hours. Strain through a fine sieve. Whisk 1 1/4 cups syrup with orange and lemon juices.
• Sprinkle gelatin over 3/4 cup cooled juice mixture in a small saucepan, and let stand until softened, about 5 minutes. Bring to a simmer over medium-high heat, stirring until gelatin dissolves. Strain into remaining juice mixture. Pour into a damp 4-cup mold. Refrigerate until set, at least 4 hours or up to overnight. To serve, dip mold in hot water until gelatin loosens, and invert quickly.

ORANGE GELATIN

Steps:

• In a medium bowl, soak gelatin in cold water for 5 minutes. Add boiling water, stirring until gelatin dissolves.
• To 3 tablespoons of the orange juice add the orange and lemon zest; set aside for 5 minutes.
• Strain the zest out of the orange juice and discard the zest. To the gelatin add all of the orange juice, sugar, lemon juice and salt. Stir until well blended and set aside to cool.
• Pour cooled mixture into a 4-cup mold which has been rinsed in cold water. Cover and refrigerate to congeal.

SPICED ORANGE GELATIN SALAD

Steps:

• In a large bowl, dissolve one package of gelatin in 1 cup boiling water. Stir in cold water. Pour into a 6-cup ring mold coated with cooking spray. Refrigerate until set but not firm, about 1 hour., Meanwhile, in a large bowl, dissolve remaining package of gelatin in remaining boiling water. Stir in the applesauce, sour cream and cinnamon. Refrigerate for 1 hour or until thickened. Gently spread over gelatin in mold. Refrigerate until firm., Line a serving plate with lettuce leaves if desired; unmold gelatin onto plate. Garnish with apples and additional lettuce if desired.

MOM'S ORANGE-PINEAPPLE JELLO-O RECIPE - (4.4/5)

Steps:

• In a glass bowl, add boiling water then stir in contents of both Jell-O packages and the marshmallows until dissolved, about 2-3 minutes. Add cold water, pineapple and banana slices and stir. Refrigerate in a 4-quart or larger serving bowl for 4 hours or until firm. For topping, combine sugar, flour and pineapple juice in a medium saucepan and bring to a simmer over low heat. Beat egg and whisk into mixture. Add butter and cook until mixture thickens, about 4-5 minutes, stirring constantly. Remove from heat and add cream cheese, stirring until melted. Allow to cool. Fold in whipped topping. Spread on top of Jell-O once firm. Refrigerate until ready to serve.

SPICED CRANBERRY-ORANGE MOLD

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.