Waldorf Orange Cinnamon Holiday Mold Recipe

Waldorf Orange Cinnamon Holiday Mold Recipe
Waldorf Orange Cinnamon Holiday Mold Recipe photo by Taste of Home
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Waldorf Orange Cinnamon Holiday Mold Recipe

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My family prefers this to traditional cranberry gelatin molds. The cinnamon zing really complements ham and turkey. —Nancy Heishman, Las Vegas, Nevada
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 2 packages (3 ounces each) cherry gelatin
  • 1/2 cup Red Hots
  • 1/3 cup sugar
  • 1-1/2 cups water
  • 1-3/4 cups orange juice
  • 1/3 cup sour cream
  • 1-1/2 cups orange sections, chopped
  • 1 medium apple, peeled and finely chopped
  • 1/2 cup chopped pecans

Directions

Place gelatin in a large bowl. In a small saucepan, combine Red Hots, sugar and water. Cook and stir until candies are dissolved and mixture comes to a boil. Stir into gelatin. Stir in orange juice and sour cream. Refrigerate 30-45 minutes or until thickened. Stir in oranges, apple and pecans. Pour into a 6-cup ring mold coated with cooking spray. Refrigerate 4 hours or until firm. Unmold onto a platter. Yield: 12 servings (1/2 cup each).
Originally published as Orange-Cinnamon Gelatin Mold in Taste of Home Christmas Annual Annual 2016, p105

  • 2 packages (3 ounces each) cherry gelatin
  • 1/2 cup Red Hots
  • 1/3 cup sugar
  • 1-1/2 cups water
  • 1-3/4 cups orange juice
  • 1/3 cup sour cream
  • 1-1/2 cups orange sections, chopped
  • 1 medium apple, peeled and finely chopped
  • 1/2 cup chopped pecans
  1. Place gelatin in a large bowl. In a small saucepan, combine Red Hots, sugar and water. Cook and stir until candies are dissolved and mixture comes to a boil. Stir into gelatin. Stir in orange juice and sour cream. Refrigerate 30-45 minutes or until thickened. Stir in oranges, apple and pecans. Pour into a 6-cup ring mold coated with cooking spray. Refrigerate 4 hours or until firm. Unmold onto a platter. Yield: 12 servings (1/2 cup each).
Originally published as Orange-Cinnamon Gelatin Mold in Taste of Home Christmas Annual Annual 2016, p105

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