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
LAYERED CRANBERRY MOUSSE MOLD
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
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
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 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 SALAD MOLD
"THERE WAS always a cranberry salad on our holiday table#151;Mother made it with fresh raw cranberries. I was delighted when she would ask me to help grind the cranberries in her old food grinder...I could go on turning its crank forever. How I loved hearing the cranberries pop as they passed through!"
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Finely grind the cranberries in a food chopper. Add sugar and mix thoroughly. Let stand 15 minutes, stirring occasionally. (If using frozen berries, let them stand until the mixture is at room temperature.) Place the gelatin and orange juice in the top of a double boiler; stir over hot water until gelatin is dissolved. Add to cranberries along with apples and nuts; place in a 7-cup mold that has been rinsed in cold water. Chill until set. Unmold onto leaf lettuce. Garnish with mayonnaise.
Nutrition Facts :
LAYERED CRANBERRY MOUSSE MOLD
This is a elegant looking recipe by Kraft Foods and my family and I love it- we had it for dinner yesterday and then we snacked on it later -needless to say there is only a wee bit left. It is low in calories and fat. Quick and easy- great for the winter holidays too! Tastes so good sliding down onto your tongue! Mmmmm.
Provided by Pat Duran
Categories Fruit Desserts
Time 20m
Number Of Ingredients 5
Steps:
- 1. Combine boiling water and jell-o in a large bowl; stir and whisk until completely dissolved. Add cranberry sauce; and stir until well blended. Stir in cold water.
- 2. Pour 1 1/2 cups of mixture into a 6 cup mold sprayed with cooking spray. Chill for 45 minutes;until set, BUT not firm.
- 3. Refrigerate remaining mixture for 45 minutes or until thickened. Then stir in 2 cups of the cool whip until blended. Now pour over the first mixture in the mold. --- Chill for at least 4 hours. Unmold and top with a little of the cool whip.
- 4. Note: To unmold the jell-o: Dip mold in warm water for 15 seconds. Gently pull jell-o from around edge with moist finger tips. Place a moistened serving plate on top of mold. Invert mold and plate; holding both mold and plate together, shake slightly to loosen. ENJOY!
LAYERED LOW-FAT CRANBERRY MOUSSE MOLD
Impress Thanksgiving guests with our Layered Low-Fat Cranberry Mousse Mold. No need to tell them how easy it is to make this cranberry mousse mold!
Provided by My Food and Family
Categories Home
Time 5h5m
Yield 12 servings, about 1/2 cup each
Number Of Ingredients 5
Steps:
- Add boiling water to gelatin mix in large bowl; stir with whisk 2 min. until completely dissolved. Add cranberry sauce; stir until blended. Stir in cold water. Pour 1-1/2 cups gelatin mixture into 6-cup mold sprayed with cooking spray. Refrigerate 45 min. or until set but not firm.
- Meanwhile, refrigerate remaining gelatin mixture 45 min. or until thickened.
- Stir 2 cups COOL WHIP into plain gelatin (in bowl) until blended. Pour over gelatin layer in mold. Refrigerate 4 hours or until firm.
- Unmold gelatin. Top with remaining COOL WHIP.
Nutrition Facts : Calories 70, Fat 1 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
CRANBERRY DOUBLE LAYER MOLD
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
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
CRANBERRY-POMEGRANATE DOUBLE LAYER MOLD
This Cranberry-Pomegranate Double Layer Mold can knock the socks off more than a dozen, yet it only takes 15 minutes to prep.
Provided by My Food and Family
Categories Recipes
Time 7h
Yield Makes 14 servings, about 1/2 cup each.
Number Of Ingredients 8
Steps:
- Stir boiling water into combined dry gelatin mix and spices in 1-qt. bowl at least 2 min. until gelatin is completely dissolved. Stir in cold water and juice. Remove 1-1/2 cups of the gelatin; place in medium bowl. Set aside. Refrigerate remaining gelatin 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). Meanwhile, let reserved gelatin stand at room temperature 45 min., then refrigerate 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites).
- Add oranges to thickened gelatin in 1-qt. bowl; stir gently. Spoon into 7-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). Add whipped topping to slightly thickened gelatin; stir 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 90, Fat 2 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 45 mg, Carbohydrate 17 g, Fiber 0 g, Sugar 15 g, Protein 1 g
CRANBERRY CHICKEN MOLD
This recipe comes from Melting Pot Potluck. It was put together to announce the arrival of a new pastor and his wife. Origin: USA.
Provided by CJAY8248
Categories < 30 Mins
Time 30m
Yield 1 mold, 10 serving(s)
Number Of Ingredients 15
Steps:
- For cranberry part: Dissolve gelatin and 1/4 cup water over (double boiler) hot water. Add cranberry sauce, pineapple, nuts, and lemon juice. Pour into 10x6" mold or pan. Chill until firm.
- For chicken part: Prepare gelatin as before. Blend in mayonnaise, 1/2 cup cold water, lemon juice, salt, chicken, celery, and parsley. Pour over cranberry layer and chill. Serve in squares, with cranberry part on top.
Nutrition Facts : Calories 282.5, Fat 13.6, SaturatedFat 2, Cholesterol 27.1, Sodium 386.7, Carbohydrate 32.6, Fiber 1.3, Sugar 26.5, Protein 9.6
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.
LAYERED LOW FAT CRANBERRY MOUSSE MOLD
Make and share this Layered Low Fat Cranberry Mousse Mold recipe from Food.com.
Provided by internetnut
Categories Dessert
Time 20m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved.
- Add cranberry sauce; stir with wire whisk until well blended.
- Stir in cold water.
- Pour 1-1/2 cups of the gelatin mixture into 6 cup mold sprayed with cooking spray.
- Refrigerate about 45 minutes or until set but not firm (should stick to finger and should mound).
- Meanwhile, refrigerate remaining gelatin mixture about 45 minutes or until thickened (spoon drawn through leaves define impression).
- Add 2 cups of the whipped topping; stir with wire whisk until well blended. Pour over gelatin layer in mold.
- Refrigerate 4 hours or until firm. Unmold.
- Serve topped with remaining whipped toppping.
- Store leftover mold in refrigerator.
Nutrition Facts : Calories 56.6, Sodium 128.8, Carbohydrate 18.7, Fiber 0.2, Sugar 7.2, Protein 2.3
DOUBLE-CRANBERRY MOLDED SALAD
Provided by Michael McLaughlin
Categories Salad Food Processor Side Thanksgiving Cranberry Celery Fall Chill Bon Appétit
Yield Makes 8 to 10 servings
Number Of Ingredients 6
Steps:
- Pour 1 cup cranberry juice into small bowl. Sprinkle gelatin over. Let stand until gelatin softens, about 20 minutes.
- Combine cranberries and sugar in processor. Blend, using on/off turns, until cranberries are finely chopped. Transfer berry mixture to heavy large saucepan; add remaining 2 1/2 cups cranberry juice and lemon juice. Bring berry mixture to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium, cover pan partially and simmer until cranberry pieces are tender, stirring occasionally, about 8 minutes. Remove from heat. Add gelatin mixture and stir until gelatin dissolves. Cool to lukewarm, about 30 minutes. Mix in celery.
- Rinse 8- to 9-cup decorative mold with cold water and drain well. Spoon cranberry mixture into mold. Cover and refrigerate until cold and firm, at least 8 hours and up to 2 days.
- Turn mold over onto platter. Soak kitchen towel in very hot water; wring out. Wrap hot towel around mold. Let stand 1 minute. Remove towel. Hold mold and platter together and shake gently until cranberry salad falls onto platter. Repeat with hot towel if necessary to unmold salad. Chill until ready to serve.
CRANBERRY DOUBLE LAYER MOLD.
Make and share this Cranberry Double Layer Mold. recipe from Food.com.
Provided by Bake-a-holic
Categories Gelatin
Time 5h20m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Combine gelatin and spices in large bowl.
- Stir in boiling water for at least 2 minutes, until completely dissolved.
- Stir in cold juice.
- Remove 1-1/2 cups of the gelatin and set aside for later use.
- Refrigerate remaining gelatin in for 1-1/2 hours or until thickened (NOT SET).
- Stir in fruit and spoon into a 7-cup mold sprayed with cooking spray.
- Refrigerate for 30 minutes or until set but NOT FIRM.
- Meanwhile, refrigerate reserved gelatin for 1-1/4 hours or until slightly thickened.
- Stir in whipped toping with wire whisk until well blended.
- Spoon over gelatin layer in mold.
- Refrigerate 4 hours or until firm.
Nutrition Facts : Calories 237, Fat 11.3, SaturatedFat 6.9, Cholesterol 41.1, Sodium 113.6, Carbohydrate 33.2, Fiber 1.1, Sugar 28.9, Protein 2.7
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