Molded Cranberry Sauce
photo by Cook In Northwest
- Ready In:
- Lightly coat inside of ceramic cranberry mold with nonstick cooking spray.
- 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.
- Meanwhile, mix 2 tablespoons water with gelatin. Let stand until gelatin softens and swells.
- Spoon 1/2 juices 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.
- 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.
Questions & Replies
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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
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]
RECIPE SUBMITTED BY
It's just hubby and I these days. We're retired, but far from spending time in the rocking chair. I enjoy cooking, but usually just do what is quick and easy. I like to have a good supply of things to just thaw and heat in the freezer, so I usually make enough to do two or more meals at a time.