MOLDED CRANBERRY-ORANGE SALAD
When I take this dish to potlucks during the holidays, people always ooh and aah. Feel free to top with whipped cream for added appeal. —Carol Mead, Los Alamos, New Mexico
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Sprinkle unflavored gelatin over 1 tablespoon cold water; let stand 1 minute. Add boiling water and raspberry gelatin; stir until gelatin is dissolved, about 2 minutes. Stir in remaining cold water. Refrigerate until thickened, about 45 minutes., Pulse 2-1/3 cups cranberries, apples and orange in a food processor until chopped. Transfer to a small bowl; stir in sugar. Stir fruit mixture into thickened gelatin. Fold in walnuts, celery and remaining whole cranberries., Coat a 10-in. fluted tube pan, an 8-cup ring mold or two 4-cup molds with cooking spray; pour in gelatin mixture. Cover and refrigerate overnight or until firm. Unmold onto a platter.
Nutrition Facts : Calories 154 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 21mg sodium, Carbohydrate 32g carbohydrate (28g sugars, Fiber 2g fiber), Protein 2g protein.
CRANBERRY-ORANGE GELATIN
Toss that mix; it's just as easy to make flavored gelatin from scratch with a few ingredients.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h15m
Number Of Ingredients 4
Steps:
- In a small saucepan, sprinkle gelatin over 1 cup cranberry juice. Set aside to soften, 5 minutes. Place over low heat until gelatin has dissolved, 4 to 5 minutes. Add sugar; stir gently until dissolved (rub mixture between your fingers to make sure it's smooth), 2 to 3 minutes. Remove from heat.
- Transfer gelatin mixture to a medium bowl; stir in orange juice and remaining 2 cups cranberry juice. Skim any foam from surface, and refrigerate until just thick enough to hold a line drawn by your finger, 30 to 40 minutes.
- Arrange orange segments in the bottom of a 1 1/2- to 2-quart gelatin mold or Bundt pan; pour gelatin mixture over oranges. Refrigerate until firm, at least 2 hours.
- To unmold, dip bottom of mold briefly in hot water, invert onto a plate, and shake firmly to release.
Nutrition Facts : Calories 263 g, Protein 5 g
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.
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.
CRANBERRY JELL-O MOLD
"With a heavy meal, this cool refreshing salad with tart cranberry flavor is a welcome side dish," jobs Jane Walker of Dewey, Arizona. "Plus, it has an eye-catching rosy color that brightens any festive meal."
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8-10 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, dissolve gelatin in water. Stir in cranberry sauce and pineapple. Cover and refrigerate for 1 hour or until slightly thickened. Stir in nuts. Pour into a 1-1/2-qt. gelatin mold coated with cooking spray. Refrigerate until set. Unmold onto a serving platter. Serve with sour cream if desired.
Nutrition Facts : Calories 222 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 49mg sodium, Carbohydrate 37g carbohydrate (29g sugars, Fiber 2g fiber), Protein 3g protein.
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
PRETTY ORANGE CRANBERRY GELATIN MOLD
From a TOH holiday cookbooklet and submitted by D. Terry. I loved the addition of fresh navel oranges to the mold. It is pretty making this into minature 1/2 cup molds and serving on lettuce leaves. I've also made it in a large 2 cup mold and then sliced it. Allow 4 hours of chill time at least to set.
Provided by HokiesMom
Categories Oranges
Time 4h10m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 4
Steps:
- In a large bowl, dissolve gelatin in the boiling water; then stir in cranberry sauce and chopped orange.
- Pour into four 1/2 cup gelatin molds or one 2 cup mold which have been coated with non-stick spray.
- Chill for at least 4 hours before unmolding (small ones are pretty served on lettuc leaves).
Nutrition Facts : Calories 176.5, Fat 0.1, Sodium 115.3, Carbohydrate 43.8, Fiber 1.3, Sugar 40.9, Protein 2.1
GRANDMA'S CRANBERRY-ORANGE GELATIN SALAD
My grandmother made this salad every Thanksgiving. It is delicious even without its creamy topping. This side dish is so yummy, I sometimes make it even when it's not Thanksgiving! Depending on your salad's shape, you can spread the topping in a layer over the Jell-O; or if you use a ring mold, put the topping in the center. Alternately, you could serve the topping in a bowl on the side, so it's optional.
Provided by Carissa
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad
Time 8h20m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 231 calories, Carbohydrate 32.2 g, Cholesterol 10.4 mg, Fat 11.2 g, Fiber 1.8 g, Protein 2.9 g, SaturatedFat 3.4 g, Sodium 81.6 mg, Sugar 13.1 g
CRANBERRY AND ORANGE MOLD
This has been a staple of our holiday dinners for almost 20 years.I usually have to double the recipe so there will be some left over for "left-overs" the next day!.Besides doubling well, this can be made a day ahead of time. This is definitely a family and friends favorite!Chill time is cook time. * I've tried using Sucra or artificial sweeteners, but don't like the results as well as the "real" thing!
Provided by Leslie in Texas
Categories Fruit
Time 8h30m
Yield 8-10 serving(s)
Number Of Ingredients 5
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.
DEBBIE'S CRANBERRY GELATIN MOLD
This is my absolute favorite holiday dish. Whenever I would come home from college my mom would ask what I wanted to eat and this was always my first answer. It fits in perfectly in a Thanksgiving feast, but I also eat it for breakfast, lunch, and even dinner sometimes. I also buy extra bags of cranberries when they're in season so I can make it all year long.
Provided by Tularyn
Categories Gelatin
Time 4h20m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Pour cranberries, water, and honey in a pot and bring to a boil.
- While pot is boiling, dissolve 4 packets unflavored gelatin in 1/2 cup cold water.
- When all the berries start popping, remove from heat and stir in the dissolved gelatin.
- Allow to cool.
- Once cool, add grapes, pecans, and pineapple (make sure it's drained well, you don't want to add more liquid).
- Pour into a gelatin mold and chill several hours.
- Serve with the dressing: just mix up the mayo, yogurt, and cinnamon.
- This is really simple, the hardest part is waiting for it to cool, and then waiting for it to chill/set.
Nutrition Facts : Calories 217.1, Fat 8.4, SaturatedFat 1.2, Cholesterol 4.7, Sodium 99.3, Carbohydrate 35.3, Fiber 3.6, Sugar 26.5, Protein 4.1
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
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
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