Best Glistening Cranberry Mold Recipes

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MOM'S THANKSGIVING CRANBERRY JELLO MOLD



Mom's Thanksgiving Cranberry Jello Mold image

A MUST for us! A neighbor in Omaha had given this to my Mom in the early'60's and she has made it every Thanksgiving since. Now I make the holiday, so I make the mold! It's very easy. Keep in mind that this has walnuts just in case you have guests who are allergic to nuts. Enjoy! *You can make this 2 days before serving so I will make it on the Tuesday before Thanksgiving and keep it in the mold in the refrigerator and just unmold it before serving.

Provided by Oolala

Categories     Gelatin

Time 1h20m

Yield 3 cup mold, 12-15 serving(s)

Number Of Ingredients 8

1 (16 ounce) can whole berry cranberry sauce
2 (3 ounce) packages Jello gelatin, black cherry flavor
2 cups water, hot
1 cup water, cold
2 medium red apples, peeled, finely chopped
1/2 cup celery, finely chopped
1/2 cup walnuts, chopped
parsley sprig, for garnish (optional)

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.

SUNNY'S APPLE AND GINGER CRANBERRY JELLY MOLDS



Sunny's Apple and Ginger Cranberry Jelly Molds image

Provided by Sunny Anderson

Categories     side-dish

Time 3h40m

Yield 4 servings

Number Of Ingredients 7

2 pounds Granny Smith apples, quartered
4 cups cranberry juice
One 8-inch piece fresh ginger, sliced
1 cinnamon stick
3/4 cup sugar
Two 1-ounce packages unflavored gelatin
Nonstick cooking spray, for the party cups

Steps:

  • Add the apples (seeds and all), cranberry juice, ginger and cinnamon stick to a large pot. Bring to a boil, then reduce the heat and steep on medium until the apples are mushy, about 25 minutes. Strain the contents of the pot using a fine-mesh sieve and a moist paper towel or cheesecloth. Do not press anything through the sieve. Allow to drip to about 2 cups of liquid. Discard the solids.
  • Wipe the pot clean or rinse with water. Pour all but 1/4 cup of the liquid back into the pot and add the sugar. Cook on medium high until the sugar dissolves.
  • Add the gelatin to the reserved 1/4 cup liquid and stir. Stir this into the pot and remove from the heat. Let cool until just warm.
  • Coat the inside of four 8-ounce ridged party cups (or several shot glass-size party cups) with cooking spray (you may want to double the cups so you don't warp them). Once the liquid has cooled a bit, divide among the cups. Place on a tray and refrigerate until firm, about 3 hours.
  • To unmold, dunk the sides of the cups in warm water and wiggle out the jelly.

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.

CLASSIC CRANBERRY MOLD



Classic Cranberry Mold image

Crammed with cranberries and bursting with flavor, this Christmastime classic has stood the test of time. We've offered up some tips to make sure this recipe stays a favorite for years to come.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 6h50m

Yield 8

Number Of Ingredients 8

2 cups water
3/4 cup sugar
3 cups fresh or frozen cranberries
1 package (6-serving size) raspberry-flavored gelatin
1 can (8 ounces) crushed pineapple in syrup, undrained
1 medium stalk celery, chopped (1/2 cup), if desired
1/2 cup chopped walnuts, if desired
Salad greens, if desired

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.

Nutrition Facts : Calories 170, Carbohydrate 43 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 60 mg

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