Cranberry and Orange Mold

"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!"
 
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Ready In:
8hrs 30mins
Ingredients:
5
Serves:
8-10
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ingredients

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directions

  • Peel oranges and reserve one fourth of the peel.
  • Remove white membranes and seeds from oranges and chop them coarsely.
  • Wash cranberries, drain, and remove any stems.
  • Pulse cranberries in a food processor until coarsely chopped.
  • Mince orange peel-it should measure about 3 tablespoons.
  • Combine cranberries, orange peel,oranges, and sugar in a large bowl and set aside.
  • Sprinkle gelatin over orange juice in a small saucepan (or in a small bowl in the microwave) to soften.
  • Heat over low heat, stirring, until gelatin is completely disolved.
  • Add gelatin mixture to cranberry-orange mixture and mix well.
  • Spray a 1 quart mold with cooking spray and fill with cranberry-orange mixture.
  • Cover with plastic wrap and refrigerate until firm, 6 to 8 hours, preferably overnight.
  • 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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Reviews

  1. 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.
     
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