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 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.
MOLDED CRANBERRY FRUIT SALAD
Instead of putting a bowl of plain cranberry sauce on the holiday table, I like to whip up this festive fruity salad. It adds pretty color to the meal. -Virginia Rexroat, Jenks, Oklahoma
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- In a bowl, dissolve gelatin in water. Stir in all remaining ingredients. Process in small batches in a blender until coarsely chopped. Pour into a 13x9-in. dish or a 3-qt. serving bowl. Chill until set, about 2-3 hours.
Nutrition Facts : Calories 47 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 46mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
QUICK CRANBERRY FRUIT MOLD
Discover a dessert that's also a Healthy Living recipe with this Quick Cranberry Fruit Mold. This dramatic, delicious Quick Cranberry Fruit Mold is just the thing to bring when you want to turn heads at the potluck party.
Provided by My Food and Family
Categories Home
Time 5h45m
Yield Makes 9 servings, about 2/3 cup each.
Number Of Ingredients 4
Steps:
- Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold diet ginger ale. Refrigerate about 1-1/2 hours or until thickened (spoon drawn through leaves definite impression).
- Stir in grapes and oranges. Pour into 6-cup mold sprayed with cooking spray.
- Refrigerate 4 hours or until firm. Unmold. Store leftover gelatin mold in refrigerator.
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
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.)
MOLDED CRANBERRY NUT SALAD
We try lots of cranberry recipes, and this one is always requested when we have family get-togethers at Thanksgiving and Christmas. It's also been a favorite dish at every church potluck I've taken it to! -Eleanor Arthur, Seattle, Washington
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10-12 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 377 calories, Fat 19g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 134mg sodium, Carbohydrate 44g carbohydrate (40g sugars, Fiber 2g fiber), Protein 5g protein.
MOLDED CRANBERRY SAUCE
This is a Williams-Sonoma recipe, so you know it's good. It is a tangy, but not too tangy, side for that turkey dinner that sticks in your mind from year to year. It makes a beautiful molded gelatin that will enhance the table as well as please the palate. I've made this two years in a row for Thanksgiving, and this will be year three - just can't imagine serving canned cranberry sauce ever again. I use a metal mold rather than the ceramic one the recipe calls for, and it works out fine. However, I suppose there is a chance that the acid in the cranberries causes some leaching of metal. Since hubby is diabetic, I substitute Splenda for the sugar and add it after the boiling has completed.
Provided by Cook In Northwest
Categories < 30 Mins
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Lightly coat inside of ceramic cranberry mold with nonstick cooking spray.
- In large saucepan over med. high heat, bring cranberries, sugar, orange zest, orange juice, salt and 2/3 cup water to boil. Reduce heat, simmer, stir some for 15 minutes.
- Meanwhile, mix 2 tablespoons water with gelatin. Let stand until gelatin softens and swells.
- Spoon 1/2 juices from cranberries into gelatin. Stir to dissolve. stir gelatin mixture into cranberries then into mold. Cool to room temperature. Cover loosely with plastic wrap and refrigerate at least 8 hours or overnight.
- To unmold, dip the mold bottom into warm water almost to the rim. Run a small knife around the inside of rim then invert the mold onto a platter, shake gently and lift off the mold.
Nutrition Facts : Calories 99.2, Fat 0.1, Sodium 15.7, Carbohydrate 25.1, Fiber 1.9, Sugar 21.5, Protein 0.8
MOLDED CRANBERRY FRUIT SALAD
Tart cranberry flavor is a delightful addition to chilled fruit salad.
Provided by Allrecipes Member
Yield 8
Number Of Ingredients 6
Steps:
- Combine reserved pineapple juice, cranberry juice cocktail and lemon juice in a medium saucepan. Bring to a boil. Remove from heat. Add gelatin, stirring until it is completely dissolved. Break up cranberry sauce with a fork. Stir into gelatin mixture.
- Refrigerate until mixture begins to set. Stir in pineapple and celery. Pour into a 4-cup mold. Chill until firm.
Nutrition Facts : Calories 142 calories, Carbohydrate 35 g, Fiber 0.3 g, Protein 1.1 g, Sodium 53.8 mg, Sugar 30.8 g
MOLDED CRANBERRY SAUCE
Cranberry sauce is a classic Thanksgiving side dish must-have at the holiday table. Skip the canned stuff and make your own - it'll taste far better.
Categories American Thanksgiving side dish
Time 12h35m
Yield 12 servings
Number Of Ingredients 10
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.
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.
MOLDED CRANBERRY FRUIT SALAD
Steps:
- Combine reserved pineapple juice, cranberry juice and lemon juice in medium saucepan. Bring to a boil. Remove from heat.
- Add gelatin, stirring until it is completely dissolved. Break up cranberry sauce with a fork. Stir into gelatin mixture. Refrigerate until mixture begins to set.
- Stir in pineapple and celery. Pour into a 4-cup mold. Chill until firm.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MOLDED CRANBERRY SAUCE USING FRESH CRANBERRIES
Make and share this Molded Cranberry Sauce Using Fresh Cranberries recipe from Food.com.
Provided by petlover
Categories Jellies
Time 20m
Yield 1 mold, 8 serving(s)
Number Of Ingredients 5
Steps:
- 1. Pour 1 cup of cranberry juice in a small bowl and sprinkle gelatin over it. Let stand until softened ( about 15 minutes).
- 2. Combine cranberries and sugar in the food processor . Process with short pulses until the cranberries are finely chopped.
- 3. In a large saucepan, combine berry/sugar mix with remaining cranberry juice and lemon juice. Bring to a boil over medium heat, stirring frequently. Reduce heat and simmer until the cranberry bits are tender ( about 8-15 minutes depending upon the size of the chopped berries).
- 4. Remove from heat and stir in gelatin mix until dissolved. Set aside to cool slightly.
- 5. Spray a mold with non-stick spray then pour the mixture into the mold ( or molds depending upon size). Cover and refrigerate until firm ( at least 6 hours).
- 6. To unmold, turn mold over onto a plate. Soak a kitchen towel in hot water and wrap it around the inverted mold. Let stand for a few minutes then remove the towel. Holding plate and mold together, gently shake until the sauce falls form the mold onto the plate.
Nutrition Facts : Calories 314.6, Fat 0.2, Sodium 9.8, Carbohydrate 78, Fiber 1.6, Sugar 72.9, Protein 3.1
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