Cranberry and Orange Mold

READY IN: 8hrs 30mins
Recipe by Leslie in Texas

This has been a staple of our holiday dinners for almost 20 years.I usually have to double the recipe so there will be some left over for "left-overs" the next day!.Besides doubling well, this can be made a day ahead of time. This is definitely a family and friends favorite!Chill time is cook time. * I've tried using Sucra or artificial sweeteners, but don't like the results as well as the "real" thing!

Top Review by Goodheart

I had used another recipe that did not chop the cranberries and I prefer this one as it molds better. The only change was to cut back on the sugar to 1/2 cup. It was easy to make and everyone enjoyed it.

Ingredients Nutrition


  1. Peel oranges and reserve one fourth of the peel.
  2. Remove white membranes and seeds from oranges and chop them coarsely.
  3. Wash cranberries, drain, and remove any stems.
  4. Pulse cranberries in a food processor until coarsely chopped.
  5. Mince orange peel-it should measure about 3 tablespoons.
  6. Combine cranberries, orange peel,oranges, and sugar in a large bowl and set aside.
  7. Sprinkle gelatin over orange juice in a small saucepan (or in a small bowl in the microwave) to soften.
  8. Heat over low heat, stirring, until gelatin is completely disolved.
  9. Add gelatin mixture to cranberry-orange mixture and mix well.
  10. Spray a 1 quart mold with cooking spray and fill with cranberry-orange mixture.
  11. Cover with plastic wrap and refrigerate until firm, 6 to 8 hours, preferably overnight.
  12. Unmold when ready to serve by running a small, sharp knife around rim,place a warm damp cloth over inverted mold, and shake gently to release.

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