CRANBERRY MOLD
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.
NANNY'S CRANBERRY MOLD
Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality (Rizzoli).
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Time 8h30m
Number Of Ingredients 7
Steps:
- Lightly oil a 1-quart nonreactive mold or a few smaller molds. Combine cranberries, sugar, zest, orange juice, lemon juice, and 1 cup water in a large saucepan over high heat and bring to a boil. Reduce heat to medium and cook, stirring occasionally, until cranberries burst and are completely softened, 12 to 15 minutes. Pass mixture through a fine sieve into a bowl, gently pressing on solids (pressing too hard will make the mixture cloudy). Skim any foam from surface; cover to keep warm.
- Sprinkle gelatin over 1/2 cup water in a bowl; let soften 1 minute. Stir gelatin mixture into warm cranberry mixture until gelatin is completely dissolved. Pour mixture into mold and refrigerate until set, at least 8 hours.
- Dip top of mold into a bowl of hot water 30 seconds, then run a paring knife around edge to loosen. Place a serving platter on bottom of mold; quickly invert platter and mold together. Tap to release; remove mold. (If gelatin doesnâ??t release easily, return to hot water for a few seconds.)
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
CRANBERRY JELL-O MOLD
"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
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 GELATIN MOLD
Tangy and fruity, this festive gelatin mold is not only easy to prepare but pretty, too. Once they've tried it, your family will request it again and again.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, dissolve gelatin in boiling water. Stir in cranberry sauce and lemon juice until blended. Chill until partially set. , Stir in pineapple and celery. Pour into a 6-cup ring mold coated with cooking spray. Refrigerate until firm. Unmold onto a serving platter.
Nutrition Facts : Calories 174 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 479mg sodium, Carbohydrate 33g carbohydrate (18g sugars, Fiber 1g fiber), Protein 12g protein. Diabetic Exchanges
NANA'S CRANBERRY KUCHEN
This cranberry kuchen is Nana's famous holiday bread.
Provided by shogren
Categories World Cuisine Recipes European German
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch square cake pan.
- Stir sugar, milk, vegetable oil, and egg together until well blended. Add flour, baking powder, and salt; stir until incorporated. Pour into the prepared cake pan and sprinkle chopped cranberries over the top.
- Combine flour, sugar, and butter for the topping in a bowl and mix until crumbly. Sprinkle over cranberries in the cake pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the oven and allow to cool slightly. Serve warm.
Nutrition Facts : Calories 195.5 calories, Carbohydrate 33.5 g, Cholesterol 22.1 mg, Fat 5.9 g, Fiber 1.3 g, Protein 2.8 g, SaturatedFat 2.5 g, Sodium 208.6 mg, Sugar 17.9 g
FRESH CRANBERRY MOLD
I never bother with a mold for this, but I'm sure it would be pretty (I just use a glass-cut salad bowl). Jell-O salad with fresh fruits, including fresh cranberries. I have served it at the holidays for large family gatherings. Recipe from an old local church cookbook. "Cooking" time includes time to chill Jell-O.
Provided by MathMom.calif
Categories Gelatin
Time 4h45m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- In a large bolw, dissolve Jello in 1 1/4 cups of hot water. Add 1 1/4 cups cold water and stir. Chill until just beginning to set.
- Meanwhile, grind together cranberries and apples (I use a food processor). Add pineapple, oranges, sugar and nuts (if using). Mix.
- When Jell-O has begun to set, add fruit mixture. Fold in well. Pour into a large mold and refrigerate until set.
Nutrition Facts : Calories 321.3, Fat 6, SaturatedFat 0.8, Sodium 144.8, Carbohydrate 67.5, Fiber 4.2, Sugar 59.7, Protein 3.7
CRANBROSIA GELATIN MOLD
Guests "ooh" and "aah" when I bring out this fancy fruit-filled ring. Garnished with mint, sugared cranberries and mandarin oranges, it's one brunch show stopper that's pretty enough to serve as a dessert! -Gladys McCollum Abee, McKee, Kentucky
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 10-12 servings.
Number Of Ingredients 8
Steps:
- In a bowl, combine cranberries and sugar. Let stand for 30 minutes or until sugar is dissolved, stirring occasionally. Drain juice from oranges and pineapple, reserving 3/4 cup juice. Cup pineapple into small pieces. Set fruit aside., In a small saucepan, sprinkle gelatin over reserved juice; let stand for 1 minute. Cook and stir over low heat until gelatin is dissolved, about 2 minutes. Add to cranberry mixture; stir in the oranges and pineapple. Fold in sour cream., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Fold into fruit mixture. Pour into a 6-cup ring mold or 12 individual molds lightly coated with cooking spray. Refrigerate until set. Unmold before serving.
Nutrition Facts : Calories 215 calories, Fat 11g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 23mg sodium, Carbohydrate 28g carbohydrate (26g sugars, Fiber 1g fiber), Protein 2g protein.
NANA'S CRANBERRY MOLD
Number Of Ingredients 4
Steps:
- add jello to boiling water and stir. add cranberry sauce in chunks and sour cream; stir. the cranberry sauce should be lumpy. Put into mold which has been sprayed with Pam or canola oil spray. Chill. do not use warm water to thaw. Place plate over top of mold and flip onto plate.
MOM'S THANKSGIVING CRANBERRY JELLO MOLD
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
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.
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