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Mom's Orange-Spice Gelatin

 Mom's Orange-Spice Gelatin
Karen Grimes sends in this shimmery, sweet and spicy salad from Stephens City, Virginia. “I remember my mom making this tangy mold frequently when I was growing up. It was always one of our favorites,” she writes.
10 ServingsPrep: 25 min. + chilling


  • 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


  • 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.
  • 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.
  • 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.

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Mom's Orange-Spice Gelatin (continued)

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