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Spicy Citrus Gelatin Mold

 Spicy Citrus Gelatin Mold
β€œThis old family recipe is delicious served with ham or turkey,” shares Joan Hallford from North Richland Hills, Texas. β€œThe 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.