Cranberry Chicken Mold Recipes

CLASSIC CRANBERRY MOLD

Steps:

• Heat water and sugar to boiling in 2-quart saucepan, stirring occasionally; boil 1 minute. Stir in cranberries. Heat to boiling; boil 5 minutes, stirring occasionally. Stir in gelatin until dissolved. Stir in pineapple, celery and walnuts.
• Pour into ungreased 6-cup mold, 8 individual molds or stemmed goblets. Cover and refrigerate at least 6 hours until firm. Unmold onto salad greens. Garnish with celery leaves and additional cranberries, if desired.

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.

CRANBERRY AND ORANGE MOLD

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.

BEST CRANBERRY CHICKEN

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Place the butter and onion in a 9x13 inch baking dish, and bake in the preheated oven, stirring occasionally, until the onion is translucent, about 15 minutes. Remove the dish from the oven, push the onion over to one end, and place the chicken thighs in the dish in a single layer. Return to the oven and bake for about 25 minutes.
• Stir together the ketchup, brown sugar, vinegar, mustard powder, and cranberry sauce in a bowl. Remove the chicken from the oven, and scoop the cooked onions into the cranberry mixture. Spoon the mixture over the chicken thighs, and return to the oven.
• Bake until the cranberry mixture is slightly caramelized and the chicken is done, about 20 more minutes. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C).

CRANBERRY CHICKEN I

Steps:

• Place the chicken breasts in a glass or non-reactive baking dish.
• Stir the onion soup mix, cranberry sauce, and French dressing together in a bowl until well blended. Pour over the chicken breasts. Cover the baking dish with plastic wrap, and refrigerate at least 8 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove plastic wrap from the baking dish, and cover loosely with aluminum foil.
• Bake chicken in preheated oven until top is bubbly and slightly browned, about 1 hour and 15 minutes.

EASY CRANBERRY CHICKEN

Steps:

• Sprinkle chicken with salt and pepper; brown in a skillet in butter. Remove the chicken to a greased 13-in. x 9-in. baking pan. In the drippings, saute onion and celery until tender. Add cranberry sauce and barbecue sauce; mix well. Pour over chicken. Bake, uncovered, at 350° for 1-1/2 hours, basting every 15 minutes.

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.