SUNNY'S APPLE AND GINGER CRANBERRY JELLY MOLDS
Steps:
- Add the apples (seeds and all), cranberry juice, ginger and cinnamon stick to a large pot. Bring to a boil, then reduce the heat and steep on medium until the apples are mushy, about 25 minutes. Strain the contents of the pot using a fine-mesh sieve and a moist paper towel or cheesecloth. Do not press anything through the sieve. Allow to drip to about 2 cups of liquid. Discard the solids.
- Wipe the pot clean or rinse with water. Pour all but 1/4 cup of the liquid back into the pot and add the sugar. Cook on medium high until the sugar dissolves.
- Add the gelatin to the reserved 1/4 cup liquid and stir. Stir this into the pot and remove from the heat. Let cool until just warm.
- Coat the inside of four 8-ounce ridged party cups (or several shot glass-size party cups) with cooking spray (you may want to double the cups so you don't warp them). Once the liquid has cooled a bit, divide among the cups. Place on a tray and refrigerate until firm, about 3 hours.
- To unmold, dunk the sides of the cups in warm water and wiggle out the jelly.
CRANBERRY MOLDS
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
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-PINEAPPLE GELATIN MOLD
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
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.
APPLE-CRANBERRY RELISH
This fresh, ruby-colored cranberry apple relish is sweet and tangy, and the celery gives it a terrific crunch. At our house, it's a holiday menu mainstay since it's so pleasant with poultry and pork. -Edith McFarland, Willits, California
Provided by Taste of Home
Time 15m
Yield 16 servings (8 cups).
Number Of Ingredients 5
Steps:
- Grate peel of oranges and set aside. Peel and discard white membrane. Separate orange into sections and place half in a food processor or blender. Add half of the cranberries, apples and celery. Process until coarsely chopped. , Transfer to a bowl; repeat with remaining oranges, cranberries, apples and celery. Stir in sugar and reserved orange peel. Cover and refrigerate overnight.
Nutrition Facts : Calories 172 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 44g carbohydrate (41g sugars, Fiber 2g fiber), Protein 0 protein.
CRANBERRY-CREAM CHEESE MOLD
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
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-APPLE MOLD
Cranberry gelatin is prepared with apple juice and chilled in a holiday mold for a festive salad or dessert.
Provided by My Food and Family
Categories Recipes
Time 4h10m
Yield Makes 12 servings.
Number Of Ingredients 3
Steps:
- Stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Stir in juice.
- Pour into Santa Claus mold or 5-cup mold sprayed with cooking spray.
- Refrigerate 4 hours or until firm. Unmold. Store leftover gelatin in refrigerator.
Nutrition Facts : Calories 100, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 75 mg, Carbohydrate 24 g, Fiber 0 g, Sugar 23 g, Protein 2 g
CRANBERRY APPLE GELATIN MOLD
Make and share this Cranberry Apple Gelatin Mold recipe from Food.com.
Provided by icetea
Categories Gelatin
Time 25m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- In a saucepan, heat cranberry sauce and water until sauce melts.
- Add gelatin and stir until gelatin dissolves. Remove from heat.
- Stir in the apples,pecans and yogurt.
- Pour mixture into a fancy gelatin mold or a nice bowl and chill overnight before serving.
- cooking time does not include chilling time.
Nutrition Facts : Calories 145.1, Fat 3.6, SaturatedFat 0.4, Cholesterol 0.8, Sodium 85.7, Carbohydrate 22.5, Fiber 1.4, Sugar 20.9, Protein 7.4
APPLE CRANBERRY MOLD
This impressive apple-cranberry dessert is a Healthy Living recipe, thanks to sugar free gelatin and diet cranberry juice cocktail.
Provided by My Food and Family
Categories Home
Time 4h10m
Yield Makes 8 servings.
Number Of Ingredients 3
Steps:
- Stir boiling juice into dry gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cranberry juice.
- Pour into 4-cup mold.
- Refrigerate 4 hours or until firm. Unmold. Store leftover gelatin mold in refrigerator.
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
TAMAR'S CRANBERRY APPLE GELATIN MOLD
Steps:
- In a saucepan, heat cranberry sauce and water until sauce melts. Add gelatin and salt and stir until gelatin dissolves. Remove from heat.
- Stir in the apples, oranges, walnuts and yogurt.
- Pour mixture into a fancy gelatin mold or a nice bowl and chill overnight before serving.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CRANBERRY PINEAPPLE MOLD
A beautiful ruby-colored gem for your table from the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time.
Provided by Molly53
Categories Pineapple
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Lightly spritz a ring mold with cooking spray.
- Heat one cup of the reserved liquid to boiling; dissolve gelatin in it, add remaining liquid, salt and sugar.
- Stir well and refrigerate.
- When gelatin begins to thicken, add sherry, apple, drained pineapple tidbits and ground cranberries; pour into prepared ring mold and chill for several hours or overnight.
- Unmold onto a lettuce leaf-lined serving plate, fill center with remaining pineapple cubes.
- **Variation: Combine 3 cups diced apples, 2 tablespoons fresh lemon juice, 3/4 cup chopped, salted almonds and 3/4 cup pineapple cream dressing (Recipe #314249). Fill center of mold with this mixture instead of pineapple cubes.
Nutrition Facts : Calories 196.9, Fat 0.2, Sodium 88.8, Carbohydrate 49.9, Fiber 2.9, Sugar 42.4, Protein 1.7
CRANBERRY MARBLE MOLD
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
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.
APPLE CRANBERRY CRISP
This is an easy and light apple cranberry crisp that is perfect for people who don't like their desserts too sweet. You can omit the cranberries or substitute them with blueberries or raspberries.
Provided by PC0206
Categories Tarts
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- Lightly butter your 8"x8" baking dish.
- Combine apples, berries, white sugar, light brown sugar in a bowl and add to the baking dish.
- Combine flour, oatmeal, white and light brown sugars in a separate bowl.
- Add butter and mix with hands until crumbly.
- Pour melted butter over the apples.
- Cover apples with as much topping mixture as you feel necessary (you do not need to add the entire mixture).
- Bake for about 35-40 minutes until topping is golden in color, do not bake until fully browned.
- Serve with vanilla ice cream or whip cream (or both).
Nutrition Facts : Calories 467, Fat 25.8, SaturatedFat 15.9, Cholesterol 66.2, Sodium 184.5, Carbohydrate 59.2, Fiber 4.3, Sugar 38.1, Protein 3.3
CRANBERRY GELATIN MOLD
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
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
APPLESAUCE-BERRY GELATIN MOLD
Want a head start on your holiday meal? Try this uncomplicated, yet pretty apple-berry mold from Gloria Coates of Madison, Connecticut. Fresh cranberries and mint leaves are a beautiful garnish.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 12 servings.
Number Of Ingredients 4
Steps:
- In a large bowl, dissolve gelatin in boiling water. Stir in cranberry sauce and applesauce. Pour into a 6-cup ring mold coated with cooking spray. Cover and refrigerate overnight. Unmold onto a serving platter.
Nutrition Facts : Calories 134 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 41mg sodium, Carbohydrate 34g carbohydrate (28g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
JELLIED APPLE CRANBERRY SAUCE
Yield Serves 8
Number Of Ingredients 5
Steps:
- In a large saucepan combine the cranberries, the apples, chopped coarse (not peeled or cored), the wine, and the sugar, bring the mixture to a boil, stirring, and simmer it, covered, stirring occasionally, for 15 minutes. Simmer the mixture, uncovered, stirring occasionally, for 20 to 25 minutes more, or until it is very thick and is reduced to about 3 cups. Force the mixture through a food mill fitted with the fine disk into a bowl, spoon it into an oiled 3-to-4 cup decorative mold, and chill it, covered, overnight. Run a thin knife around the edge of the mold and dip the mold into warm water for 10 seconds. Invert the mold onto a serving plate and garnish the cranberry sauce with the mint sprigs.
CRANBERRY APPLE CREAM CHEESE MOLD
Made with cranberry JELL-O and apples, this crowd-pleasing layered dessert mold won't take up space in your oven when you're entertaining.
Provided by My Food and Family
Categories Recipes
Time 6h25m
Yield Makes 12 servings, about 1/2 cup each.
Number Of Ingredients 5
Steps:
- Stir boiling water into dry gelatin in large bowl at least 2 minutes until completely dissolved. Stir in juice. 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).
- Spoon half of the thickened gelatin into 6-cup mold sprayed with cooking spray; top with single layer of apple slices, with slices slightly overlapping. Cover with remaining thickened gelatin. Refrigerate 30 minutes or until set but not firm (gelatin should stick to finger when touched and should mound).
- Beat cream cheese in medium bowl with wire whisk until creamy. Gradually add reserved 1 cup gelatin, beating until well blended. Pour over gelatin layer in mold. Refrigerate 4 hours or until firm. Unmold onto serving platter. Store leftover gelatin in refrigerator.
Nutrition Facts : Calories 150, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 125 mg, Carbohydrate 20 g, Fiber 0 g, Sugar 19 g, Protein 2 g
APPLE CRANBERRY MOLD
Make and share this Apple Cranberry Mold recipe from Food.com.
Provided by Mirj2338
Categories Gelatin
Time 10m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Stir boiling juice into gelatin in large bowl 2 minutes or until completely dissolved.
- Stir in cranberry juice.
- Pour into 4-cup mold.
- Refrigerate 4 hours or until firm.
- Unmold.
- To Unmold: Dip pan in warm water for about 15 seconds.
- Gently pull gelatin from around edges with moist fingers.
- Place moistened serving plate on top of pan.
- Invert pan and plate; holding pan and plate together, shake slightly to loosen.
- Gently remove pan and center dessert on plate.
Nutrition Facts : Calories 29.1, Fat 0.1, Sodium 1.9, Carbohydrate 7.2, Fiber 0.1, Sugar 6.8
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