Triple Cranberry Salad Mold Food

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 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.

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 mixing bowl, beat cream cheese until smooth.
• Add the whipped topping until blended.
• Fold in nuts, celery and cranberries.
• Pour into a 3qt ring mold coated with nonstick spray.
• Refrigerate until set.
• Unmold onto a serving plate.

CRANBERRY DOUBLE LAYER MOLD

Steps:

• Stir boiling water into combined gelatin and spices in large bowl at least 2 minutes until completely dissolved. Stir in cold juice. Remove 1-1/2 cups of the gelatin; set aside for later use. Refrigerate remaining gelatin 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). Stir in fruit. Spoon into 7-cup mold sprayed with cooking spray. Refrigerate 30 minutes or until set but not firm (gelatin should stick to finger when touched and should mound).
• Meanwhile, refrigerate reserved gelatin 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites). Stir in whipped topping with wire whisk until well blended. Spoon over gelatin layer in mold.
• Refrigerate 4 hours or until firm. Unmold. Garnish as desired. Store leftover gelatin in refrigerator.

TRIPLE CRANBERRY CONSERVE

Steps:

• in a large saucepan heat cranberry juice, sugar and orange zest and bring to a boil.
• add the fresh and dried cranberries and cook until berries pop, pressing to the sides of the pot to crush.
• cook about 10 minutes until thick.
• transfer to a bowl to cool and remove orange zest.
• may be made in advance, keeps refrigerated up to 2 weeks.

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 mixing 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 nonstick cooking spray. Refrigerate until set. Unmold onto a serving plate.

LAYERED CRANBERRY MOUSSE MOLD

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.