Cranberry And Orange Mold Food

MOLDED CRANBERRY-ORANGE SALAD

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. Stir in remaining cold water. Refrigerate until thickened, about 45 minutes., Pulse 2-1/3 cups cranberries, apples and orange in a food processor until chopped. Transfer to a small bowl; stir in sugar. Stir fruit mixture into thickened gelatin. Fold in walnuts, celery and remaining whole cranberries., Coat a 10-in. fluted tube pan, an 8-cup ring mold or two 4-cup molds with cooking spray; pour in gelatin mixture. Cover and refrigerate overnight or until firm. Unmold onto a platter.

CRANBERRY/ORANGE MOLDED SALAD

Steps:

• In a large bowl, dissolve gelatin in boiling water. Stir in cranberry sauce, cinnamon and cloves. Chill until partially set. Add the orange sections. Pour into an oiled 6-cup mold. Chill until set, about 3 hours. Unmold; serve on a lettuce-lined platter if desired.

CRANBERRY-ORANGE RELISH

Steps:

• Using a food processor, pulse the cranberries and oranges. Transfer the chopped fruit to a 1-quart bowl and add 1/2 cup of the sugar, stirring to mix. Add more sugar to taste, as the sweetness of the oranges will vary. Add the chopped pecans and serve.

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.

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.

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

NANNY'S CRANBERRY MOLD

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.)

CRANBERRY-PINEAPPLE GELATIN MOLD

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.

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.

CRANBERRY RELISH MOLD

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 cooking spray. Refrigerate until set. Unmold onto a serving plate.

CRANBERRY AND ORANGE MOLD

Steps:

• Peel oranges and reserve one fourth of the peel.
• Remove white membranes and seeds from oranges and chop them coarsely.
• Wash cranberries, drain, and remove any stems.
• Pulse cranberries in a food processor until coarsely chopped.
• Mince orange peel-it should measure about 3 tablespoons.
• Combine cranberries, orange peel,oranges, and sugar in a large bowl and set aside.
• Sprinkle gelatin over orange juice in a small saucepan (or in a small bowl in the microwave) to soften.
• Heat over low heat, stirring, until gelatin is completely disolved.
• Add gelatin mixture to cranberry-orange mixture and mix well.
• Spray a 1 quart mold with cooking spray and fill with cranberry-orange mixture.
• Cover with plastic wrap and refrigerate until firm, 6 to 8 hours, preferably overnight.
• Unmold when ready to serve by running a small, sharp knife around rim,place a warm damp cloth over inverted mold, and shake gently to release.

CRANBERRY-ORANGE MULE

Steps:

• For the cranberry vodka: Combine the cranberries, sugar, orange peel and 1/4 cup water in a medium saucepan and bring to a boil over high heat. Cook until the cranberries soften and pop, about 5 minutes.
• Pour the vodka into a large heatproof jar, then add the cranberry mixture. Let sit at room temperature for at least 3 days or up to 1 week. Strain and chill in the refrigerator before using.
• For the cranberry-orange mule: Mix together the ginger beer, cranberry vodka, lime juice and orange slices in a pitcher. Serve over crushed ice and garnish with skewers of Sugared Cranberries.
• Combine the granulated sugar and 1 cup water in a saucepan. Bring to a boil and cook until the sugar is dissolved. Add the cranberries and weight with a plate to submerge. Cover the pot and refrigerate for at least 8 hours and up to 48 hours. Strain the cranberries, reserving the syrup. (Refrigerate leftover syrup in an airtight container for up to 1 month.)
• Spread the superfine sugar on a baking sheet and toss the cranberries in the sugar. Refrigerate on the baking sheet, uncovered, for 1 hour. Toss again in the sugar before transferring to an airtight container. Refrigerate until ready to serve.

CRANBERRY ORANGE MOUSSE

Steps:

• Chill a decorative glass bowl or 6 stemmed glasses.
• Rinse and pick over cranberries and place in a large saucepan. Add sugar and cook over medium heat about 5 minutes, until cranberries have burst and the mixture has a thick jam-like consistency. Cool.
• Stir in zest, juice and liqueur and rub through a strainer to remove skins.
• Whip cream and fold 3/4 of it into cranberry puree. Place mousse in bowl or glasses. Decorate with reserved whipped cream just before serving.

CRANBERRY CRIMSON MOLD

Steps:

• Stir boiling water into dry gelatin mix at least 2 min. until completely dissolved. Gradually add dressing, stirring with wire whisk until well blended. Add cranberry-orange sauce and applesauce; mix well.
• Pour into 5-cup ring mold sprayed with cooking spray.
• Refrigerate 4 hours or until firm. Unmold. Store leftover gelatin in refrigerator.

SPICED CRANBERRY ORANGE MOLD

Steps:

• Stir boiling water into gelatin in large bowl 2 minutes or until completely dissolved. Stir in cranberry sauce, cold water, lemon juice, cinnamon and cloves. Refrigerate about 1-1/2 hours or until thickened (spoon drawn through leaves a definite impression).
• Stir in orange and walnuts. Spoon into 5-cup mold.
• Refrigerate 4 hours or until firm. Unmold. Garnish as desired.

CRANBERRY MARBLE MOLD

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.

CRANBERRY ORANGE MOLD SALAD

Steps:

• Put the uncooked cranberries and rind from the oranges through a food chopper, then add sugar and orange sections (cut in pieces).
• Dissolve jello in boiling water and cool.
• Combine the jello with berries and orange mixture.
• Pour into mold(s) and chill until firm.Cooking time give is approximately chilling time.

CRANBERRY-ORANGE GELATIN

Steps:

• In a small saucepan, sprinkle gelatin over 1 cup cranberry juice. Set aside to soften, 5 minutes. Place over low heat until gelatin has dissolved, 4 to 5 minutes. Add sugar; stir gently until dissolved (rub mixture between your fingers to make sure it's smooth), 2 to 3 minutes. Remove from heat.
• Transfer gelatin mixture to a medium bowl; stir in orange juice and remaining 2 cups cranberry juice. Skim any foam from surface, and refrigerate until just thick enough to hold a line drawn by your finger, 30 to 40 minutes.
• Arrange orange segments in the bottom of a 1 1/2- to 2-quart gelatin mold or Bundt pan; pour gelatin mixture over oranges. Refrigerate until firm, at least 2 hours.
• To unmold, dip bottom of mold briefly in hot water, invert onto a plate, and shake firmly to release.

FRESH CRANBERRY MOLD

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.

PRETTY ORANGE CRANBERRY GELATIN MOLD

Steps:

• In a large bowl, dissolve gelatin in the boiling water; then stir in cranberry sauce and chopped orange.
• Pour into four 1/2 cup gelatin molds or one 2 cup mold which have been coated with non-stick spray.
• Chill for at least 4 hours before unmolding (small ones are pretty served on lettuc leaves).