Spicy Citrus Gelatin Mold Recipe

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Spicy Citrus Gelatin Mold Recipe

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“This old family recipe is delicious served with ham or turkey,” shares Joan Hallford from North Richland Hills, Texas. “The sour cream dressing adds a nice tang and everyone comes back for seconds when I serve it.”
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 2 cans (11 ounces each) mandarin oranges
  • 1 cinnamon stick (3 inches)
  • 8 whole cloves
  • 1/8 teaspoon salt
  • 1 package (.3 ounce) sugar-free lemon gelatin
  • 1 package (.3 ounce) sugar-free orange gelatin
  • 1 cup cranberry juice
  • 1/4 cup lemon juice
  • DRESSING:
  • 1 cup (8 ounces) fat-free sour cream
  • 1 tablespoon orange juice
  • 1 tablespoon honey
  • 2 teaspoons grated orange peel
  • 1/8 teaspoon salt

Directions

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. Yield: 8 servings.
Originally published as Spicy Citrus Gelatin Mold in Light & Tasty December/January 2006, p49

Nutritional Facts

1 slice: 113 calories, 0 fat (0 saturated fat), 4mg cholesterol, 154mg sodium, 25g carbohydrate (20g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1 fruit, 1/2 starch.

  • 2 cans (11 ounces each) mandarin oranges
  • 1 cinnamon stick (3 inches)
  • 8 whole cloves
  • 1/8 teaspoon salt
  • 1 package (.3 ounce) sugar-free lemon gelatin
  • 1 package (.3 ounce) sugar-free orange gelatin
  • 1 cup cranberry juice
  • 1/4 cup lemon juice
  • DRESSING:
  • 1 cup (8 ounces) fat-free sour cream
  • 1 tablespoon orange juice
  • 1 tablespoon honey
  • 2 teaspoons grated orange peel
  • 1/8 teaspoon salt
  1. 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.
  2. 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.
  3. In a small bowl, combine dressing ingredients. Unmold gelatin onto a serving platter; serve with dressing. Yield: 8 servings.
Originally published as Spicy Citrus Gelatin Mold in Light & Tasty December/January 2006, p49

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