Molded Cranberry Recipes

MOLDED CRANBERRY-ORANGE SALAD

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.

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.

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.

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.)

MOLDED CRANBERRY FRUIT SALAD

Steps:

• In a bowl, dissolve gelatin in water. Stir in all remaining ingredients. Process in small batches in a blender until coarsely chopped. Pour into a 13x9-in. dish or a 3-qt. serving bowl. Chill until set, about 2-3 hours.

MOLDED CRANBERRY SAUCE

Steps:

• Lightly coat inside of ceramic cranberry mold with nonstick cooking spray.
• In large saucepan over med. high heat, bring cranberries, sugar, orange zest, orange juice, salt and 2/3 cup water to boil. Reduce heat, simmer, stir some for 15 minutes.
• Meanwhile, mix 2 tablespoons water with gelatin. Let stand until gelatin softens and swells.
• Spoon 1/2 juices from cranberries into gelatin. Stir to dissolve. stir gelatin mixture into cranberries then into mold. Cool to room temperature. Cover loosely with plastic wrap and refrigerate at least 8 hours or overnight.
• To unmold, dip the mold bottom into warm water almost to the rim. Run a small knife around the inside of rim then invert the mold onto a platter, shake gently and lift off the mold.

MOLDED CRANBERRY

Steps:

• 1. Frist open the can & pour out the cranberry suace into the bowl. Gentle mix & break up the suace.
• 2. Next carefully pour into the mold of your choice. Press into the mold evenly. Wrap the top with the plastic wrap & place in the ice box for 2 to 4 hours before serving.
• 3. Then remove from ice box. Placs in a bowl of hot water to lossen the mold. Unwrap plastic wrap & place upside down on a plate. Gentle tap & wiggle free.

MOLDED CRANBERRY SALAD

Steps:

• Dissolve gelatin in simmering water in large heatproof bowl.
• Stir in orange rind.
• Pour reserved pineapple juice into 2-cup measure.
• Add lemon juice and enough cold water to total 2 cups.
• Stir into gelatin mixture.
• Refrigerate 1 to 1 1/2 hours or until consistency of unbeaten egg whites.
• Fold in cranberries, celery, walnuts and pineapple.
• Pour into lightly oiled 1-quart fluted ring mold or crown mold.
• Chill at least 25 hours or until very firm.
• When ready to serve, loosen edge of mold with thin knife.
• Dip mold quickly in hot water to loosen salad, then invert onto serving plate.
• Cut in slim wedges to serve.

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.