Spicy Citrus Gelatin Mold Recipes

SPICY CITRUS GELATIN MOLD

Steps:

• Drain oranges, reserving juice; set oranges aside. Add enough water to juice to measure 2-1/2 cups; pour into a large saucepan. Add the cinnamon stick, cloves and salt. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Cool slightly. Strain liquid; discard spices. , Return liquid to pan and return to a boil. In a large bowl, combine the lemon and orange gelatins; add boiling liquid and stir until dissolved. Stir in cranberry and lemon juices. Cover and refrigerate until syrupy, about 45 minutes. Fold in mandarin oranges. Transfer to a 1-1/2-qt. mold coated with cooking spray. Cover and refrigerate until firm. , In a small bowl, combine dressing ingredients. Unmold gelatin onto a serving platter; serve with dressing.

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.

COFFEE GELATIN

Steps:

• Place the 1 cup cold coffee in a medium bowl; sprinkle the gelatin over the coffee and let stand for 1 minute.
• Add the hot coffee, sugar, and half-and-half; stir until well combined.
• Pour into a 1 quart gelatin mold, large serving bowl, or individual parfait glasses or glass coffee cups.
• Cover, and chill until firm.
• Top with whipped cream and a sprinkle of ground cinnamon or shaved chocolate.

CREAMY TRIPLE-CITRUS GELATIN DESSERT

Steps:

• Add 3/4 cup boiling water to lime gelatin mix in medium bowl; stir 2 min. until completely dissolved. Refrigerate 15 min. or until cooled. Whisk in 1/2 cup sour cream. Pour into 6-cup mold sprayed with cooking spray. Refrigerate 30 min. or until thickened but not set.
• Meanwhile, add 1-1/2 cups boiling water to lemon gelatin mixes; stir 2 min. until completely dissolved. Refrigerate 25 min. or until cooled. Whisk in 1 cup sour cream. Spoon over lime layer in mold. Refrigerate 30 min. or until thickened but not set.
• Add remaining boiling water to orange gelatin mixes; stir 2 min. until completely dissolved. Refrigerate 25 min. Whisk in remaining sour cream. Spoon over lemon layer in mold. Refrigerate 4 hours or until firm.

CITRUS JELL-O® SALAD

Steps:

• Dissolve orange gelatin in boiling water in a large bowl, stirring for about 3 minutes; mix cold water and orange juice into gelatin. Pour gelatin mixture into a glass serving dish. Stir red grapefruit and mandarin oranges into mixture and refrigerate until set, about 4 hours.
• Whisk topping and mayonnaise in a bowl until smoothly combined; serve gelatin salad with a spoonful of dressing over each portion.