Cranberry Mold Recipes

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.

NANNY'S CRANBERRY MOLD

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.)

QUICK CRANBERRY FRUIT MOLD

Steps:

• Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold diet ginger ale. Refrigerate about 1-1/2 hours or until thickened (spoon drawn through leaves definite impression).
• Stir in grapes and oranges. Pour into 6-cup mold sprayed with cooking spray.
• Refrigerate 4 hours or until firm. Unmold. Store leftover gelatin mold in refrigerator.

WW FRIENDLY CRANBERRY JELL-O SALAD RECIPE

Steps:

• Drain pineapple, saving the juice. Add enough water to the juice to total 1-1/4 cups of liquid. In a saucepan, bring the liquid to a boil.
• Remove from the heat and stir in the gelatin until it's dissolved.
• Break up the cranberry sauce with a fork and stir it into the gelatin mixture.
• Cool until the mixture begins to thicken and then stir in the crushed pineapple, celery and nuts.
• Pour into a mold and chill until set. (For best results first with non-stick spray so that the jello comes out easily.)

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 MOLD

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 GELATIN MOLD

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.

FRESH CRANBERRY MOLD

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.

CRANBERRY RELISH MOLD

Steps:

• In a bowl, combine unflavored gelatin and cold water; let stand for 1 minute. Add cherry gelatin and boiling water; stir until dissolved. Stir in the cranberry sauce, pineapple and celery., Pour into a 6-cup mold coated with cooking spray. Refrigerate until set. Unmold onto a serving plate.

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

THANKSGIVING CRANBERRY MOLD

Steps:

• Stir gelatin mix and boiling water together in a bowl until dissolved. Add pineapple juice and cranberry sauce; stir until incorporated and thickened. Fold in apple and walnuts. Pour gelatin mixture into a mold and refrigerate until set, at least 4 hours.