Cranberry Fruit Mold Recipes

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 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

CLASSIC CRANBERRY MOLD

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.

CRANBERRY SALAD MOLD

Steps:

• Finely grind the cranberries in a food chopper. Add sugar and mix thoroughly. Let stand 15 minutes, stirring occasionally. (If using frozen berries, let them stand until the mixture is at room temperature.) Place the gelatin and orange juice in the top of a double boiler; stir over hot water until gelatin is dissolved. Add to cranberries along with apples and nuts; place in a 7-cup mold that has been rinsed in cold water. Chill until set. Unmold onto leaf lettuce. Garnish with mayonnaise.

CRANBERRY GELATIN MOLD

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.

EASY CRANBERRY-ORANGE MOLD

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.

CRANBERRY JELL-O MOLD

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.

NANNY'S CRANBERRY MOLD

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.)

QUICK CRANBERRY FRUIT MOLD

Steps:

• Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold diet ginger ale. Refrigerate about 1-1/2 hours or until thickened (spoon drawn through leaves definite impression).
• Stir in grapes and oranges. Pour into 6-cup mold sprayed with cooking spray.
• Refrigerate 4 hours or until firm. Unmold. Store leftover gelatin mold in refrigerator.

CRANBERRY FRUIT MOLD

Steps:

• Dissolve both jellos with the boiling water in a large bowl. Gently stir in ginger-ale.
• Refrigerate until slightly thickened, about 1 1/2 hours. Stir in grapes amd oranges. Transfer to a five cup mold that has been coated with non stick cooking spray. DO NOT USE A FLAVORED COOKING SPRAY or your mold will taste like that spray. Cover and refrigerate until firm.
• Invert onto a serving plate.
• Garnish with extra raspberries, mint sprigs.

FRESH CRANBERRY MOLD

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.

CRANBERRY FRUIT MOLD

Steps:

• 1. In a large bowl prepare the Jell-O according to package directions using only 2 cups of boiling water. Add ginger ale. When completely mixed add the canned cranberries,stirring with a fork to break up the sauce. Chill until partially set about 40 minutes; pour into a ring mold. Chill overnight.
• 2. I served this mold with the following: 1 - 3 oz cream cheese 1 - Tbls lemon juice 1 - cup of heavy cream 2 - tsp of current jelly Mash the cream cheese with a fork and beat until smooth. Beat in slowly the 2 tablespoon lemon juice, 2 teaspoons of currant jelly and 3/4 cup of heavy cream. Chill dressing 1 hour or more.
• 3. Third and final step...Enjoy this Cranberry Mold with your family or guests. Ciao!

"CRANBERRY SAUCE MOLD"

Steps:

• 1. Wash and discard and soft of wrinkled cranberries.
• 2. Combine; Orange Juice, Cranberry Juice, & Honey in 2 qt saucepan. Cook over Med. High Heat, Bring to a Boil. Then Reduce heat to Medium-Low and simmer 5-8 min.
• 3. ADD; Cranberries, cook 15 min. Stirring occasionally, until the cranberries burst, and mixture thickens. NOTE: DO NOT COOK OVER 15 min. as the pectin will start to break down, and the sauce will not set. Remove from heat. COOL 5 min.
• 4. Spoon Cranberry sauce into a 3 Cup Mold. Chill in refer overnight is best. (Minimum of 6 hrs)
• 5. To UN-MOLD: run a warm knife around edges, & immerse bottom in hot water 10-15 seconds and turn upside down on plate, or serving dish.
• 6. Serve: Suggestion fill center with your favorite Fruit-dip or Cottage cheese or Whip topping fruit salad. This makes for great Eye appeal, and presentation to your table. Enjoy . . .