Best Spiced Cranberry Orange Mold Recipes
MOLDED CRANBERRY-ORANGE SALAD
When I take this dish to potlucks during the holidays, people always ooh and aah. Feel free to top with whipped cream for added appeal. —Carol Mead, Los Alamos, New Mexico
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 12 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 154 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 21mg sodium, Carbohydrate 32g carbohydrate (28g sugars, Fiber 2g fiber), Protein 2g protein.
CRANBERRY AND ORANGE MOLD
This has been a staple of our holiday dinners for almost 20 years.I usually have to double the recipe so there will be some left over for "left-overs" the next day!.Besides doubling well, this can be made a day ahead of time. This is definitely a family and friends favorite!Chill time is cook time. * I've tried using Sucra or artificial sweeteners, but don't like the results as well as the "real" thing!
Provided by Leslie in Texas
Categories Fruit
Time 8h30m
Yield 8-10 serving(s)
Number Of Ingredients 5
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.
SPICED CRANBERRY SAUCE
While this spicy cranberry sauce is simmering, the wonderful fragrance of the spices brings back happy memories of when my mother made it for the holidays. My husband and three sons are glad I'm carrying on her tradition! -Allison Thompson, Lansing Michigan
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 2 cups.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until the berries pop and mixture is thickened, about 30 minutes. Cool. Transfer to a serving bowl; cover and refrigerate until chilled.
Nutrition Facts :
EASY CRANBERRY-ORANGE MOLD
Love gelatin salad? Then check out this cranberry-orange flavored mold that can be made at home - perfect for side dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 4h10m
Yield 8
Number Of Ingredients 4
Steps:
- Add enough water to reserved mandarin orange juice to measure 1 1/4 cups. In 1-quart saucepan, heat juice mixture to boiling.
- Place gelatin in medium bowl. Pour boiling mixture on gelatin; stir until gelatin is dissolved. Stir in cranberry sauce until sauce is melted. Stir in orange segments. Pour into 4-cup mold.
- Refrigerate about 4 hours or until firm; unmold. Serve on salad greens.
Nutrition Facts : Calories 150, Carbohydrate 35 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 serving, Sodium 65 mg, Sugar 33 g, TransFat 0 g
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