MOLD IN CRANBERRY JUICE RECIPES
NANNY'S CRANBERRY MOLD RECIPE | MARTHA STEWART
Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality (Rizzoli).
Provided by Martha Stewart
Categories Dinner Side Dishes
Total Time 8 hours 30 minutes
Prep Time 30 minutes
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 GELATIN MOLD RECIPE: HOW TO MAKE IT
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
Total Time 15 minutes
Prep Time 15 minutes
Cook Time 0 minutes
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, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 479mg sodium, CarbohydrateContent 33g carbohydrate (18g sugars, FiberContent 1g fiber), ProteinContent 12g protein. Diabetic Exchanges 2 fruit
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It might be polarizing, but you must admit that it wouldn’t be Thanksgiving without Grandma’s cut-glass dish of shimmering cranberry sauce on the dinner table. Whether it is treated as a holiday side dish or part of the relish tray, for many people, cranberry sauce is the sweet-tart crowning touch on top of the turkey and cornbread dressing. Like the appearance of canned pumpkin, when you see this canned cranberry sauce on the store shelves you know it is fall. The canned variety has many loyal followers but if you want to try something new with season, consider making your own cranberry jello mold. Pull out your vintage copper molds and in just twenty minutes, you can make a cranberry mold that will jiggle its way into the hearts of your dinner guests. You can use either fresh or frozen (unthawed) cranberries. To make for an easy and clean un-molding, be sure to coat all the cracks and crevices of your mold with cooking spray.
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