My family prefers this to traditional cranberry gelatin molds. The cinnamon zing really complements ham and turkey. —Nancy Heishman, Las Vegas, NV
- 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
- 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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