Cran Raspberry Gelatin Mold Recipes

CRAN-RASPBERRY GELATIN SALAD

Steps:

• In a large bowl, dissolve gelatin in boiling water. Stir in the cranberry sauce, pineapple and orange juice. Pour into a 6-cup ring mold coated with cooking spray., Cover and refrigerate until set, about 4 hours. Unmold onto a serving platter. If desired, garnish with sugared cranberries.

OLD FASHIONED RASPBERRY CRANBERRY JELLO SALAD RECIPE

Steps:

• Empty the jello packets into a large mixing bowl. Pour over 2 cups of boiling water. Stir with a whisk for two minutes until completely dissolved.
• Stir in *HALF* of the pink lemonade can (if using a 12 oz size) and the softened vanilla ice cream. The ice cream will melt and distribute evenly.
• Next stir in the cranberry sauce. It will also break apart and un-gel in the warm jello mixture.
• Follow this by folding in the raspberries. You may need to change from a whisk to a large spoon at this point.
• Spray the bundt pan or chosen dish well with nonstick cooking spray. We found a six cup capacity pan worked the best, with a little extra jello mixture left over. You can place any extra in smaller bowls also sprayed with nonstick spray.
• If using a flexible mold you should place it on a plate. Since it's not rigid it moves around a lot when trying to move from counter to the fridge!
• Pour or scoop in the jello mixture into the containers.
• Cover with cling film to avoid the jello absorbing any odors from your refrigerator. Sometimes Saran Wrap doesn't stick well and you may have to place aluminum foil on top of it to get a nice seal.
• Allow to set in the refrigerator for at least an hour. I like to go for 2 to 3. Overnight is great too!
• Once the jello is set, place in a warm water bath for 10 seconds to help loosen the edges. Invert on a plate. If it doesn't slide out, maintain a firm grip on both the plate and the back of the bundt pan and shake vigorously. You may have to repeat the water bath. See notes in the post for more information on this.
• Once on the platter, garnish as you desire. Use nuts, whipped cream, berries and fresh herbs like mint.

BERRY GELATIN MOLD

Steps:

• In a large bowl, dissolve gelatin in boiling cranberry juice. Let stand for 10 minutes. Stir in club soda and lemon juice; refrigerate for 45 minutes or until partially set. , Fold in berries. Pour into a 6-cup ring mold coated with cooking spray. Refrigerate for 4 hours or until set. Unmold onto a lettuce-lined platter; fill center with additional berries if desired.

MOM'S THANKSGIVING CRANBERRY JELLO MOLD

Steps:

• In a large bowl, dissolve the packages of jello in the hot water.
• Add the cold water and the cranberry sauce. Blend well and chill.
• Before mixture sets, add apples, celery and nuts and mix well.
• Pour into a jello 3 cup mold sprayed lightly with a vegetable oil.
• Chill until it sets and invert on a plate when ready to serve. You can garnish with parsley sprigs.

CRAN-RASPBERRY SHERBET SALAD MOLD

Steps:

• In a large bowl, pour in both boxes of Jello into boiling water, stir to dissolve.
• Stir in sherbet until sherbet dissolves.
• Stir in cranberry sauce and blend until mixture is smooth.
• Refrigerate for 30-45 minutes or until it starts to thicken.
• Stir in lemon juice and transfer entire mixture to a 6 cup ring mold lightly sprayed with cooking spray. If you don't have a ring mold, just pour it into a nice glass bowl.
• Refrigerate until firm.
• Transfer to serving plate of your choice and garnish with fresh raspberries and a mint sprig before serving.
• ***NOTE: To soften sherbet, I take it out of the freezer and put it into the refrigerator for 1-2 hours so it dissolves more easily.

CRANBERRY GELATIN MOLD

Steps:

• Prepare cranberry gelatin according to directions. Pour into a 9x13 inch dish. Stir in cranberries. Refrigerate for at least 4 hours or until set.
• Prepare lime gelatin according to directions. Allow to cool slightly, and then blend in cream cheese. Mix in pineapple. Slowly layer over cranberry gelatin. Allow to set for at least 4 hours.
• Just before serving, spread on whipped topping and sprinkle with chopped walnuts.