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 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
NANA'S CRANBERRY KUCHEN
This cranberry kuchen is Nana's famous holiday bread.
Provided by shogren
Categories World Cuisine Recipes European German
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch square cake pan.
- Stir sugar, milk, vegetable oil, and egg together until well blended. Add flour, baking powder, and salt; stir until incorporated. Pour into the prepared cake pan and sprinkle chopped cranberries over the top.
- Combine flour, sugar, and butter for the topping in a bowl and mix until crumbly. Sprinkle over cranberries in the cake pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the oven and allow to cool slightly. Serve warm.
Nutrition Facts : Calories 195.5 calories, Carbohydrate 33.5 g, Cholesterol 22.1 mg, Fat 5.9 g, Fiber 1.3 g, Protein 2.8 g, SaturatedFat 2.5 g, Sodium 208.6 mg, Sugar 17.9 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.
NANA'S CRANBERRY SALAD
This recipe is my Great Grandmother's...It has been in our family for many many years. The celery and walnuts add great texture and flavor. The preparation can be done in between other tasks and it's definitely worth it and not your plain old cranberry sauce! Sometimes I make this throughout the year and freeze it in individual containers for a fantastic breakfast. It freezes very well.
Provided by RedRacer
Categories Fruit
Time 1h
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Chop the cranberries in a food processor. Place the cranberries in a bowl, add sugar and set aside in the fridge.
- Dissolve gelatin into boiled water. Once dissoved, add ice and stir until melted.
- Pour gelatin into a 13x9 glass pan and set in the fridge until almost set (20-30 minutes).
- While the gelatin is setting, chop all other ingredients:
- Quarter apple & remove seeds, but leave on the skin. Chop in food processor and place in a mixing bowl.
- Peel the orange, leaving on about 1/2 of the peel. Quarter and chop. Place in the bowl.
- Cut seedless grapes in halves or quarters, depending on their size. Place in the bowl.
- Quarter the celery and add the walnuts to processor for chopping. Place in the bowl.
- Once you have completed chopping, the gelatin should be set. Take the 13x9 pan out of the fridge, stir in the cranberry mixture & the other chopped ingredients.
- Spread everything out evenly & return to fridge. Allow gelatin to finish setting (about another 20-30 minutes).
- NOTE: If gelatin gets solid before your ingredients are ready, you can still make it. It will mix okay and set up again.
Nutrition Facts : Calories 211.3, Fat 6.7, SaturatedFat 0.6, Sodium 29.5, Carbohydrate 34.2, Fiber 3.3, Sugar 19.7, Protein 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.)
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-BANANA MOLD
Found by Chef #58786 at www.thriftyfun.com for a recipe request. It sounded to good to ignore! Make in advance so that the gelatin can set. Can you imagine this with a cream cheese layer? Yum!
Provided by Kats Mom
Categories Gelatin
Time 12m
Yield 6-9 serving(s)
Number Of Ingredients 5
Steps:
- Dissolve gelatin in water.
- Add cranberry sauce and stir until blended.
- Chill until partially thickened.
- Add bananas and nuts.
- Spoon into molds, chill until firm.
Nutrition Facts : Calories 265.9, Fat 6.8, SaturatedFat 0.6, Sodium 89.1, Carbohydrate 52.5, Fiber 2.6, Sugar 46, Protein 2.5
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
NANA'S PINEAPPLE CRANBERRY FREEZE
In South GA, it gets HOT! As a diabetic, my DH's mother (Nana) eats a little of this to cool down and to raise the blood sugar a bit. I don't know about that...I just think it's an interesting combo of ingredients (unlike others posted on Zaar) that I can't get enough of....but she's right about one thing. Little squares of this is great to pop on a really hot day! Cut into little squares and put into a airtight container..it stays soft enough in my freezer to eat right away. This is easy to double and/or freeze in individual serving cups for the Holidays. Put the individual cups in freezer bags. Cook time is freeze time
Provided by Caryn Dalton
Categories Frozen Desserts
Time 3h5m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients in a bowl.
- Pour into an 9x13 inch square dish, cover and freeze for at least 3 hours.
- Move from freezer to refrigerator 30 minutes before serving. Cut in small bite size squares and store in the freezer in airtight and freezersafe container. These are good!
Nutrition Facts : Calories 152.5, Fat 4.8, SaturatedFat 1.9, Cholesterol 8.8, Sodium 38.6, Carbohydrate 28, Fiber 1.2, Sugar 25.7, Protein 1.2
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