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Spicy Citrus Gelatin Mold

 Spicy Citrus Gelatin Mold
“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.”
8 ServingsPrep: 30 min. + chilling


  • 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
  • 1 cup (8 ounces) fat-free sour cream
  • 1 tablespoon orange juice
  • 1 tablespoon honey
  • 2 teaspoons grated orange peel
  • 1/8 teaspoon salt


  • 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

2 of 2

Spicy Citrus Gelatin Mold (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving with 2 tablespoons dressing equals 117 calories, trace fat (trace saturated fat), 4 mg cholesterol, 154 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 fruit, 1/2 starch.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.