SPICED CRANBERRY MOLD
It might be polarizing, but you must admit that it wouldn't be Thanksgiving without Grandma's cut-glass dish of shimmering cranberry sauce on the dinner table. Whether it is treated as a holiday side dish or part of the relish tray, for many people, cranberry sauce is the sweet-tart crowning touch on top of the turkey and cornbread dressing. Like the appearance of canned pumpkin, when you see this canned cranberry sauce on the store shelves you know it is fall. The canned variety has many loyal followers but if you want to try something new with season, consider making your own cranberry jello mold. Pull out your vintage copper molds and in just twenty minutes, you can make a cranberry mold that will jiggle its way into the hearts of your dinner guests. You can use either fresh or frozen (unthawed) cranberries. To make for an easy and clean un-molding, be sure to coat all the cracks and crevices of your mold with cooking spray.
Provided by Emily Nabors Hall
Time 8h20m
Number Of Ingredients 8
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.
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.
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 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
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 :
CLASSIC CRANBERRY MOLD
Crammed with cranberries and bursting with flavor, this Christmastime classic has stood the test of time. We've offered up some tips to make sure this recipe stays a favorite for years to come.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 6h50m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 170, Carbohydrate 43 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 60 mg
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
CRANBERRY FRUIT MOLD
This special gelatin salad takes the place of ordinary cranberry sauce on my Thanksgiving table. Grapes and mandarin oranges make it deliciously different. -Kristy Duncan, Southfield, North Carolina
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 10-12 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 97 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 36mg sodium, Carbohydrate 24g carbohydrate (23g sugars, Fiber 0 fiber), Protein 2g protein.
GLISTENING CRANBERRY MOLD
It might seem a bit unfair that the cranberry mold you brought to the potluck is getting so much attention (given how it was so ridiculously easy to make).
Provided by My Food and Family
Categories Recipes
Time 4h55m
Yield Makes 16 servings.
Number Of Ingredients 7
Steps:
- Stir 1 cup of the boiling water into dry lemon gelatin in medium bowl at least 2 min. until completely dissolved. Cool.
- Add lemon gelatin gradually to dressing in medium bowl, stirring with wire whisk until well blended. Gently stir in whipped topping. Pour into 2-qt. mold sprayed with cooking spray. Refrigerate 25 min. or until thickened but not set.
- Stir remaining 1 cup boiling water into dry cranberry gelatin in separate medium bowl at least 2 min. until completely dissolved. Gradually add cranberry sauce, stirring until well blended. Gently stir in oranges. Pour over molded layer. Refrigerate 3 hours or until firm. Unmold onto serving plate. Store leftover gelatin in refrigerator.
Nutrition Facts : Calories 140, Fat 3.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 130 mg, Carbohydrate 27 g, Fiber 0 g, Sugar 24 g, Protein 2 g
CRANBERRY JELLY IN A MOLD
Provided by George Duran
Categories side-dish
Time 4h20m
Yield 8 to 10 servings
Number Of Ingredients 5
Steps:
- In a saucepan over medium-high heat, cook the cranberries, 2 cups cranberry juice, and sugar until the mixture is bubbling and the cranberries have burst. Meanwhile, sprinkle the gelatin over the remaining 1/4 cup cranberry juice to soften. Whisk the gelatin mixture into the hot cranberries. Strain this into a bowl and let cool. Spray your mold with nonstick cooking spray and pour the cooled juice into the mold. Refrigerate for at least 3 hours or overnight. To unmold, briefly dip the mold into hot water to loosen it.
CRANBERRY GELATIN MOLD
This is from TOH magazine. I take them out from the library and post the ones I would like to try so that I don't lose them.
Provided by Tricia Foley
Categories Gelatin
Time 15m
Yield 8 3/4 cup servings, 8 serving(s)
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 nonstick cooking spray.
- Refrigerate until firm.
- Unmold on to a serving platter.
Nutrition Facts : Calories 178.6, Fat 0.1, Sodium 122.7, Carbohydrate 44.5, Fiber 0.9, Sugar 42.3, Protein 2
CRANBROSIA GELATIN MOLD
Guests "ooh" and "aah" when I bring out this fancy fruit-filled ring. Garnished with mint, sugared cranberries and mandarin oranges, it's one brunch show stopper that's pretty enough to serve as a dessert! -Gladys McCollum Abee, McKee, Kentucky
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 10-12 servings.
Number Of Ingredients 8
Steps:
- In a bowl, combine cranberries and sugar. Let stand for 30 minutes or until sugar is dissolved, stirring occasionally. Drain juice from oranges and pineapple, reserving 3/4 cup juice. Cup pineapple into small pieces. Set fruit aside., In a small saucepan, sprinkle gelatin over reserved juice; let stand for 1 minute. Cook and stir over low heat until gelatin is dissolved, about 2 minutes. Add to cranberry mixture; stir in the oranges and pineapple. Fold in sour cream., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Fold into fruit mixture. Pour into a 6-cup ring mold or 12 individual molds lightly coated with cooking spray. Refrigerate until set. Unmold before serving.
Nutrition Facts : Calories 215 calories, Fat 11g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 23mg sodium, Carbohydrate 28g carbohydrate (26g sugars, Fiber 1g fiber), Protein 2g protein.
CRANBERRY CRIMSON MOLD
This creamy strawberry gelatin salad is made with cranberry-orange sauce and applesauce. For a change of pace, it can also be served as a refreshing dessert!
Provided by My Food and Family
Categories Home
Time 4h10m
Yield Makes 10 servings, 1/2 cup each.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 180, Fat 4 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 3.8202 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
FRESH CRANBERRY MOLD
I never bother with a mold for this, but I'm sure it would be pretty (I just use a glass-cut salad bowl). Jell-O salad with fresh fruits, including fresh cranberries. I have served it at the holidays for large family gatherings. Recipe from an old local church cookbook. "Cooking" time includes time to chill Jell-O.
Provided by MathMom.calif
Categories Gelatin
Time 4h45m
Yield 12 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 321.3, Fat 6, SaturatedFat 0.8, Sodium 144.8, Carbohydrate 67.5, Fiber 4.2, Sugar 59.7, Protein 3.7
NANNY'S CRANBERRY MOLD
Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality (Rizzoli).
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Time 8h30m
Number Of Ingredients 7
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.)
GLISTENING CRANBERRY MOLD
Steps:
- Stir 1 cup of boiling water into lemon jello in medium bowl at least 2 min until jello completely dissolved.Cool. Add lemon jello gradually ro dressing, mix until blended. Gently stir in whipped topping. Pour into 2 quart mold sprayed with non stick spray. Refrig 25 min until set. Stir remaining 1 cup boiling water into cranberry jello at leaset 2 min until dissolved.Gently stir in cranberry sauce euntil well belnded, stir in orange segments and pour on to elmon layer. Refrigerate 3 hours or until firm.
More about "glistening cranberry mold food"
FRESH CRANBERRY GELATIN MOLD - SELF PROCLAIMED FOODIE
From selfproclaimedfoodie.com
HOW TO MAKE A CRANBERRY GELATIN MOLD - YOUTUBE
From youtube.com
WHAT HAPPENS IF YOU ACCIDENTALLY EAT MOLDY FOOD?
From health.clevelandclinic.org
BREAKING THE CRANBERRY MOLD: NEW WAYS TO SAVOR THIS SEASONAL …
From npr.org
GENEVA SUPER FOODS - RECIPES
From genevasuperfoods.com
CRANBERRY MOLD - PLOWING THROUGH LIFE
From plowingthroughlife.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love