Best Holiday Fruit And Nut Mold Recipes

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.

FESTIVE FRUIT GELATIN MOLD

Steps:

• Prepare the gelatin mix according to the package instructions, using the seltzer in place of the cold water. Allow to cool for 30 minutes.
• Meanwhile, place a mandarin followed by a blackberry in the grooves of a 2.1-quart fluted bundt pan. Repeat to form a circle. Pour in just enough of the gelatin to cover the fruit (about 1 1/2 cups). Chill until set, about 1 1/2 hours, leaving the remainder of the gelatin mix on the counter.
• Sprinkle the blueberries in an even layer over the firm gelatin. Cover with the remaining mandarin oranges. Top with the remaining blackberries. Pour the remaining gelatin mixture over the fruit. Chill until firm, at least 8 hours and up to overnight.
• When ready to serve, place the gelatin mold in a bowl of warm water for 2 minutes to loosen. Invert onto a circular serving platter. Fill the center of the mold with fresh berries to serve.

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 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 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.