Sunnys Apple And Ginger Cranberry Jelly Molds Recipes

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CRANBERRY MOLDS



Cranberry Molds image

Provided by Sandra Lee

Categories     side-dish

Time 6h10m

Yield 12 servings

Number Of Ingredients 7

2 1/4 cups cranberry juice cocktail
1 box (0.6 oz.) sugar-free cranberry gelatin (recommended: Jell-O)
3/4 cup orange flavored vodka
1 (16-ounce) can whole berry cranberry sauce (recommended: Ocean Spray)
2 tablespoons orange zest
1/2 cup chopped pecans
Fresh cranberries and mint sprigs, for garnish

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

CRANBERRY JELL-O MOLD



Cranberry Jell-O Mold image

"With a heavy meal, this cool refreshing salad with tart cranberry flavor is a welcome side dish," jobs Jane Walker of Dewey, Arizona. "Plus, it has an eye-catching rosy color that brightens any festive meal."

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 8-10 servings.

Number Of Ingredients 6

1 package (6 ounces) strawberry or 6 ounces lemon gelatin
3 cups boiling water
1 can (14 ounces) whole-berry cranberry sauce
1 can (8 ounces) crushed pineapple, undrained
1 cup chopped pecans
Sour cream, optional

Steps:

  • In a large bowl, dissolve gelatin in water. Stir in cranberry sauce and pineapple. Cover and refrigerate for 1 hour or until slightly thickened. Stir in nuts. Pour into a 1-1/2-qt. gelatin mold coated with cooking spray. Refrigerate until set. Unmold onto a serving platter. Serve with sour cream if desired.

Nutrition Facts : Calories 222 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 49mg sodium, Carbohydrate 37g carbohydrate (29g sugars, Fiber 2g fiber), Protein 3g protein.

CRANBERRY JELLY IN A MOLD



Cranberry Jelly in a Mold image

Provided by George Duran

Categories     side-dish

Time 4h20m

Yield 8 to 10 servings

Number Of Ingredients 5

1 (8-ounce) package fresh or frozen cranberries
2 1/4 cups cranberry juice
1/2 cup sugar
3 envelopes unflavored gelatin
Nonstick cooking spray

Steps:

  • In a saucepan over medium-high heat, cook the cranberries, 2 cups cranberry juice, and sugar until the mixture is bubbling and the cranberries have burst. Meanwhile, sprinkle the gelatin over the remaining 1/4 cup cranberry juice to soften. Whisk the gelatin mixture into the hot cranberries. Strain this into a bowl and let cool. Spray your mold with nonstick cooking spray and pour the cooled juice into the mold. Refrigerate for at least 3 hours or overnight. To unmold, briefly dip the mold into hot water to loosen it.

CRANBERRY MOLD



Cranberry Mold image

Provided by Food Network Kitchen

Categories     side-dish

Time 32m

Yield 8 servings

Number Of Ingredients 0

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 JELLY



Cranberry Jelly image

Provided by Food Network Kitchen

Categories     side-dish

Time 3h30m

Yield 6 to 8 servings

Number Of Ingredients 6

1 pound cranberries (about 4 cups), thawed if frozen
2 oranges
2 cups sugar
1 teaspoon ground coriander
Kosher salt
1 teaspoon pure vanilla extract

Steps:

  • Put the cranberries in a saucepan. Remove wide strips of zest from 1/2 orange with a peeler; add to the saucepan with the juice of both oranges (about 1/2 cup). Add the sugar, coriander, a pinch of salt and 1 cup water. Bring to a simmer over medium heat; cook, stirring occasionally, until the berries burst and the sauce thickens, 15 to 20 minutes.
  • Remove from the heat and remove the orange zest; stir in the vanilla. Transfer to a blender and puree until smooth. Strain through a fine-mesh sieve into a serving dish, pushing the sauce through with a rubber spatula. Refrigerate until set, at least 3 hours.

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