Cranberry Molds Food

WW FRIENDLY CRANBERRY JELL-O SALAD RECIPE

Steps:

• Drain pineapple, saving the juice. Add enough water to the juice to total 1-1/4 cups of liquid. In a saucepan, bring the liquid to a boil.
• Remove from the heat and stir in the gelatin until it's dissolved.
• Break up the cranberry sauce with a fork and stir it into the gelatin mixture.
• Cool until the mixture begins to thicken and then stir in the crushed pineapple, celery and nuts.
• Pour into a mold and chill until set. (For best results first with non-stick spray so that the jello comes out easily.)

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.

HOME "CANNED" CRANBERRY SAUCE MADE IN A TIN CAN MOLD

Steps:

• Combine all the ingredients in a saucepan. Place the pot over high heat and bring the contents of the pot to a boil. Reduce the heat to medium and cook until the cranberries burst, stirring regularly. If it begins to look too thick or stick to the bottom of the pot, add a splash of water.
• Fit a food mill with its finest screen and set it over a bowl. When cranberries are finished cooking, pour them into the bowl of the food mill and work them through. You could also use a fine mesh sieve and a rubber scraper if you don't have a food mill. Mill the cranberries until all that remains in the bowl of the food mill is seeds and skins.
• Set a wide mouth funnel into your well-washed can molds and pour in the warm cranberry sauce, leaving a bit of space at the top.
• Cover the filled cans with plastic wrap and place them the fridge to set. If you can, give them at least 12 hours of chilling for optimum molding.
• When you're ready to serve, carefully slide the butter knife down along the side of the cranberry jelly and run it in a complete circle to loosen. Take care when you to this so you don't end up slicing all the can ridges off the jelly. Once the sauce has been loosened, invert the can into your dish and give it a little wiggle.
• Serve immediately.

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.)

APPLE CRANBERRY MOLD

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.

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.

LAYERED CRANBERRY MOUSSE MOLD

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.

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-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 SALAD MOLD

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.

SPICED CRANBERRY MOLD

Steps:

• 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.
• Meanwhile, pour apple juice into a small bowl. Sprinkle with gelatin; let stand 5 to 10 minutes.
• Remove cranberry mixture from heat. Whisk ½ cup hot cranberry mixture into apple juice mixture until gelatin is dissolved. Whisk apple juice mixture into remaining cranberry mixture in saucepan, stirring to lightly break down some cranberries.
• Coat inside of a 2- to 3-cup mold or ramekin with cooking spray. Pour cranberry mixture into prepared mold. Cool at room temperature about 1 hour. Cover loosely; chill until set, at least 8 hours.
• Place mold in a shallow bowl of warm water for 1 minute. Run an offset spatula or a paring knife around edges of mold; invert cranberry sauce onto a plate before serving. Store, covered, in refrigerator up to 1 week.

THANKSGIVING CRANBERRY MOLD

Steps:

• Stir gelatin mix and boiling water together in a bowl until dissolved. Add pineapple juice and cranberry sauce; stir until incorporated and thickened. Fold in apple and walnuts. Pour gelatin mixture into a mold and refrigerate until set, at least 4 hours.

Steps:

• Combine the cranberry and orange juice, ginger ale, sparkling water and lime juice in a large glass punch bowl or pitcher.
• Then add the ice (or cranberry ice ring, if using). Serve immediately.
• Fill a 4- 6 cup Jello or metal ring mold with 3/4 - 1 1/2 inch water (depending on the size of your mold. *I have a 5 cup and I fill it 1 inch. Freeze until solid for 6 hours.
• Place 2 cups frozen cranberries and the zest of 1 large orange on the ice.
• Fill the mold with water to top.
• Freeze until solid (at least 8 hours or overnight)
• To remove the ice ring, briefly dip the bottom of the mold in a bowl half-filled with warm water.
• Immediately float the ring in the punch.

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

MOLDED CRANBERRY SAUCE

Steps:

• Lightly grease a 4-cup mold or Bundt pan. Combine cranberries, juice, sugar, zest, thyme, and salt in a medium saucepan. Bring to a boil, then reduce to a simmer and cook, stirring often, until cranberries burst and liquid is thickened, 20 to 25 minutes; cool slightly.
• Meanwhile, sprinkle gelatin over 1/4 cup water in a bowl. Once cranberry mixture is cool, discard orange zest and thyme sprigs and transfer mixture to a blender. Blend until smooth, about 30 seconds. Add gelatin mixture and vanilla and blend 5 seconds; pour through a fine wire-mesh strainer into a bowl. Pour into prepared mold and chill until set, 12 hours or up to 2 days. To unmold, carefully release edges of cranberry sauce and turn out onto a serving plate. Serve with candied orange zest, if desired.

CRANBERRY MOLD

Steps:

• This is another adaptation of what is normally a highly caloric recipe.1. Grind cranberries in food processor until fine. Cut thin strips of peel off the orange. Chop orange pulp and add peel and pulp to processor and chop again. Set aside.2. Combine gelatins with boiling water. Add remaining ingredients and cranberry mixture. Mix well. Chill until set in large mold or 9- by 13-inch pan.Food exchanges per ¾-cup serving: 1 FRUIT, ½ FAT