Spiced Cranberry Gelatin Mold Recipe

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Spiced Cranberry Gelatin Mold Recipe

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I love serving this pretty salad to guest. Children also love it so you can also serve it for dessert.—Sherry Conley, Noel Hants County, Nova Scotia
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 2 packages (3 ounces each) cranberry gelatin
  • 2 cups boiling water
  • 1-1/2 cups chilled cranberry juice
  • 1 tablespoon lemon juice
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1-1/2 cups finely chopped fresh or frozen cranberries, thawed
  • 3/4 cup sugar
  • 1 medium navel orange, peeled and finely chopped
  • 1/2 cup chopped pecans
  • Lettuce leaves

Directions

In a large bowl, dissolve gelatin in boiling water. Let stand for 10 minutes. Stir in the cranberry juice, lemon juice, cinnamon and cloves; refrigerate for 1 hour or until partially set.
Combine the cranberries, sugar, orange and pecans; fold into gelatin mixture. Pour into a 6-cup ring mold coated with cooking spray. Refrigerate for 4 hours or until set. Unmold onto a lettuce-lined platter. Yield: 10 servings.
Originally published as Spiced Cranberry Gelatin Mold in Country Woman Christmas Annual 2008, p51

Nutritional Facts

1/2 cup: 191 calories, 4g fat (0 saturated fat), 0 cholesterol, 40mg sodium, 38g carbohydrate (36g sugars, 2g fiber), 2g protein.

  • 2 packages (3 ounces each) cranberry gelatin
  • 2 cups boiling water
  • 1-1/2 cups chilled cranberry juice
  • 1 tablespoon lemon juice
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1-1/2 cups finely chopped fresh or frozen cranberries, thawed
  • 3/4 cup sugar
  • 1 medium navel orange, peeled and finely chopped
  • 1/2 cup chopped pecans
  • Lettuce leaves
  1. In a large bowl, dissolve gelatin in boiling water. Let stand for 10 minutes. Stir in the cranberry juice, lemon juice, cinnamon and cloves; refrigerate for 1 hour or until partially set.
  2. Combine the cranberries, sugar, orange and pecans; fold into gelatin mixture. Pour into a 6-cup ring mold coated with cooking spray. Refrigerate for 4 hours or until set. Unmold onto a lettuce-lined platter. Yield: 10 servings.
Originally published as Spiced Cranberry Gelatin Mold in Country Woman Christmas Annual 2008, p51

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