Mom's Orange-Spice Gelatin Recipe
Mom's Orange-Spice Gelatin Recipe photo by Taste of Home
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Mom's Orange-Spice Gelatin Recipe

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I remember my mom making this tangy mold frequently when I was growing up. It was always one of our favorites. —Karen Grimes, Stephens City, Virginia
TOTAL TIME: Prep: 25 min. + chilling
MAKES:10 servings
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 10 servings


  • 1 can (15 ounces) sliced peaches in extra-light syrup
  • 2 tablespoons cider vinegar
  • 3 cinnamon sticks (3 inches)
  • 12 whole cloves
  • 3 cups boiling water
  • 4 packages (.3 ounce each) sugar-free orange gelatin
  • 2 cups cold water
  • Sugar substitute equivalent to 1/3 cup sugar
  • 1/4 cup finely chopped pecans

Nutritional Facts

2/3 cup: 62 calories, 2g fat (0 saturated fat), 0 cholesterol, 91mg sodium, 8g carbohydrate (6g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.


  1. Drain peaches, reserving syrup; set peaches aside. In a small saucepan, combine the vinegar, cinnamon sticks, cloves and reserved syrup. Bring to a boil; cook until reduced to about 1/2 cup. Strain, discarding cinnamon and cloves.
  2. Add boiling water to syrup mixture; stir in gelatin until dissolved. Stir in the cold water and sugar substitute. Refrigerate until slightly thickened, about 35 minutes.
  3. Coarsely chop the peaches. Stir peaches and pecans into gelatin mixture. Transfer to a 6-cup ring mold coated with cooking spray (mold will be full). Refrigerate for 3-4 hours or until firm. Unmold onto a serving plate. Yield: 10 servings.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Originally published as Mom's Orange-Spice Gelatin in Light & Tasty October/November 2007, p34

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