Cranberry Orange Mold Salad Food

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.

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.

CLASSIC CRANBERRY MOLD

Steps:

• Heat water and sugar to boiling in 2-quart saucepan, stirring occasionally; boil 1 minute. Stir in cranberries. Heat to boiling; boil 5 minutes, stirring occasionally. Stir in gelatin until dissolved. Stir in pineapple, celery and walnuts.
• Pour into ungreased 6-cup mold, 8 individual molds or stemmed goblets. Cover and refrigerate at least 6 hours until firm. Unmold onto salad greens. Garnish with celery leaves and additional cranberries, 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.

EASY CRANBERRY-ORANGE MOLD

Steps:

• Add enough water to reserved mandarin orange juice to measure 1 1/4 cups. In 1-quart saucepan, heat juice mixture to boiling.
• Place gelatin in medium bowl. Pour boiling mixture on gelatin; stir until gelatin is dissolved. Stir in cranberry sauce until sauce is melted. Stir in orange segments. Pour into 4-cup mold.
• Refrigerate about 4 hours or until firm; unmold. Serve on salad greens.

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.

CRANBERRY SALAD

Steps:

• Dissolve gelatin in hot water, then add cold water. Cool mixture and set aside.
• Wash and grind cranberries. Pare and chop apples (and oranges, if using) into small chunks.
• Stir together the ground cranberries, chopped apples and oranges (or pineapple) nuts, and sugar.
• Add to slightly thickened gelatin mixture; then pour into a mold and chill until salad is firm and holds its shape. Unmold onto salad greens.

GRANDMA'S CRANBERRY-ORANGE GELATIN SALAD

Steps:

• Place the gelatin into a bowl, pour in the boiling water, and stir until the gelatin dissolves. Mix in the cranberry sauce, pineapple, celery, pecans, and orange zest until evenly blended. Pour the gelatin mixture into a mold or serving dish.
• Chill in the refrigerator overnight, or up to 8 hours.
• To make the topping, beat the cream cheese with half of the whipped topping. Fold in the remaining whipped topping until well blended. Unmold the gelatin, and spread with the topping mixture.

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 SALAD MOLD

Steps:

• Bring cranberries and 1 cup water to a boil.
• Remove from heat when cranberries have popped open.
• Add splenda and stir, set aside to cool.
• Dissolve gelatin with 1 cup boiling water.
• Add cranberry sauce; mix thoroughly.
• Add celery, pineapple and walnuts.
• Pour into mold or bowl.
• Place in refrigerator until set.

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.

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.

MOLDED CRANBERRY NUT SALAD

Steps:

• Soften unflavored gelatin in 1/2 cup water; set aside. In 3-qt. saucepan, combine cranberries, sugar and wine or cranberry juice; heat to boiling, stirring occasionally. Reduce heat and simmer 5 minutes, stirring frequently. Remove from heat. Add lemon gelatin and softened unflavored gelatin; stir until dissolved. Stir in remaining water. Chill until mixture is partially set. Fold in celery and walnuts. Pour into greased 8-cup mold; cover and chill until set. Meanwhile, combine sour cream and mayonnaise; refrigerate until ready to serve. To serve, unmold gelatin and top each serving with dollop of dressing. Garnish with celery leaves.

TRIPLE CRANBERRY SALAD MOLD

Steps:

• In a large bowl, dissolve the gelatin in boiling water; stir in cranberry juice. Refrigerate until slightly thickened. In a small bowl, beat cream cheese until smooth. Add the whipped topping until blended. Fold into the gelatin mixture. Fold in walnuts, celery and cranberries., Pour into a 3-qt. ring mold coated with cooking spray. Refrigerate until set. Unmold onto a serving plate.

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.