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    You are in: Home / Recipes / Molded Cranberry Sauce Recipe
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    Molded Cranberry Sauce

    1/1 Photo of Molded Cranberry Sauce

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    Cook In Southwest's Note:

    This is a Williams-Sonoma recipe, so you know it's good. It is a tangy, but not too tangy, side for that turkey dinner that sticks in your mind from year to year. It makes a beautiful molded gelatin that will enhance the table as well as please the palate. I've made this two years in a row for Thanksgiving, and this will be year three - just can't imagine serving canned cranberry sauce ever again. I use a metal mold rather than the ceramic one the recipe calls for, and it works out fine. However, I suppose there is a chance that the acid in the cranberries causes some leaching of metal. Since hubby is diabetic, I substitute Splenda for the sugar and add it after the boiling has completed.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Lightly coat inside of ceramic cranberry mold with nonstick cooking spray.
    2. 2
      In large saucepan over med. high heat, bring cranberries, sugar, orange zest, orange juice, salt and 2/3 cup water to boil. Reduce heat, simmer, stir some for 15 minutes.
    3. 3
      Meanwhile, mix 2 tablespoons water with gelatin. Let stand until gelatin softens and swells.
    4. 4
      Spoon 1/2 cuices from cranberries into gelatin. Stir to dissolve. stir gelatin mixture into cranberries then into mold. Cool to room temperature. Cover loosely with plastic wrap and refrigerate at least 8 hours or overnight.
    5. 5
      To unmold, dip the mold bottom into warm water almost to the rim. Run a small knife around the inside of rim then invert the mold onto a platter, shake gently and lift off the mold.

    Ratings & Reviews:

    • on December 27, 2009

      55

      I love cranberry sauce and Jello and this is a great mix of the two! I even used refrig. orange juice plus fresh grated rind of clementine, but the fresh orange taste really came through. I thought this had a perfect texture to go with our holiday meal. It sliced/cut so nicely, too. I used a plastic Jello mold sprayed with PAM. Thanks for posting, Cook In Southwest- Roxygirl

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 15, 2009

      55

      When making this recipe I used frozen cranberries & large oranges & then followed the list of ingredients & the directions for A GREAT TASTING SAUCE! We enjoy cranberries all year long, so this kind of thing isn't just for the winter holidays around here! I don't usually do the gelatin thing, but in this particular case, it was a very, very nice change! Thanks for sharing the recipe! [Tagged, made & reviewed for one of my adopted chefs in the current Pick A Chef]

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Molded Cranberry Sauce

    Serving Size: 1 (88 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 98.2
     
    Calories from Fat 0
    32%
    Total Fat 0.0 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 15.2 mg
    0%
    Total Carbohydrate 24.8 g
    8%
    Dietary Fiber 1.7 g
    7%
    Sugars 21.4 g
    85%
    Protein 0.7 g
    1%

    The following items or measurements are not included:

    oranges, zest of

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