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Cranbrosia Gelatin Mold

 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, KY
10-12 ServingsPrep: 30 min. + chilling


  • 2 cups fresh or frozen cranberries, coarsely ground
  • 1 cup sugar
  • 1 can (11 ounces) mandarin oranges
  • 1 can (8 ounces) sliced pineapple
  • 2 envelopes unflavored gelatin
  • 1 cup (8 ounces) sour cream
  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners' sugar


  • 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. Yield: 10-12 servings.

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Cranbrosia Gelatin Mold (continued)

Nutritional Facts: 1 serving (1 piece) equals 215 calories, 11 g fat (7 g saturated fat), 41 mg cholesterol, 23 mg sodium, 28 g carbohydrate, 1 g fiber, 2 g protein.