Best 10 Cran Raspberry Gelatin Mold Recipes

CRAN-RASPBERRY SHERBET MOLD

Steps:

• In a large bowl, dissolve gelatin in boiling water. Stir in cranberry sauce until smooth. refrigerate for 30 minutes or until slightly thickened. , Fold in sherbet and lemon juice. Transfer to a 6-cup ring mold coated with cooking spray. Refrigerate until firm., Unmold onto a serving platter. Fill center with cranberries and raspberries, and serve with oranges and mint if desired.

CRAN-RASPBERRY GELATIN SALAD

Steps:

• In a large bowl, dissolve gelatin in boiling water. Stir in the cranberry sauce, pineapple and orange juice. Pour into a 6-cup ring mold coated with cooking spray., Cover and refrigerate until set, about 4 hours. Unmold onto a serving platter. If desired, garnish with sugared cranberries.

CRANBERRY MOLD

Steps:

• Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste. Let cool.
• Heat 1/2 cup cranberry juice over low heat, then stir in a 1/4-ounce packet gelatin. Puree cooled cranberry sauce with another 1/2 cup cranberry juice, then add the gelatin mixture. Pour into a mold or empty soup cans and refrigerate overnight. Serve with whipped cream.

CRANBERRY JELLY IN A MOLD

Steps:

• In a saucepan over medium-high heat, cook the cranberries, 2 cups cranberry juice, and sugar until the mixture is bubbling and the cranberries have burst. Meanwhile, sprinkle the gelatin over the remaining 1/4 cup cranberry juice to soften. Whisk the gelatin mixture into the hot cranberries. Strain this into a bowl and let cool. Spray your mold with nonstick cooking spray and pour the cooled juice into the mold. Refrigerate for at least 3 hours or overnight. To unmold, briefly dip the mold into hot water to loosen it.

CRAN-RASPBERRY GELATIN MOLD

Steps:

• In a saucepan, combine the reserved raspberry juice, water, cranberries and sugar. Bring to a boil over medium heat, stirring frequently, until the skins of the cranberries burst.
• Remove from heat and add gelatin; stir until dissolved. Gently fold in raspberries, and pour into a 2 quart mold. Refrigerate until chilled.

FRESH CRANBERRY MOLD

Steps:

• In a large bolw, dissolve Jello in 1 1/4 cups of hot water. Add 1 1/4 cups cold water and stir. Chill until just beginning to set.
• Meanwhile, grind together cranberries and apples (I use a food processor). Add pineapple, oranges, sugar and nuts (if using). Mix.
• When Jell-O has begun to set, add fruit mixture. Fold in well. Pour into a large mold and refrigerate until set.

CRAN-RASPBERRY GELATIN MOLD

Steps:

• In a saucepan, combine the reserved raspberry juice, water, cranberries and sugar. Bring to a boil over medium heat, stirring frequently, until the skins of the cranberries burst.
• Remove from heat and add gelatin; stir until dissolved. Gently fold in raspberries, and pour into a 2 quart mold. Refrigerate until chilled.

CRAN-RASPBERRY SHERBET SALAD MOLD

Steps:

• In a large bowl, pour in both boxes of Jello into boiling water, stir to dissolve.
• Stir in sherbet until sherbet dissolves.
• Stir in cranberry sauce and blend until mixture is smooth.
• Refrigerate for 30-45 minutes or until it starts to thicken.
• Stir in lemon juice and transfer entire mixture to a 6 cup ring mold lightly sprayed with cooking spray. If you don't have a ring mold, just pour it into a nice glass bowl.
• Refrigerate until firm.
• Transfer to serving plate of your choice and garnish with fresh raspberries and a mint sprig before serving.
• ***NOTE: To soften sherbet, I take it out of the freezer and put it into the refrigerator for 1-2 hours so it dissolves more easily.

JELLO RASPBERRY CRANBERRY MOLD RECIPE

Steps:

• Mix ingredients together. pour in mold & refrigerate for 24 hours

FESTIVE CRANBERRY-PINEAPPLE JELL-O MOLD

Steps:

• Drain pineapple, reserving juice in 1-qt. liquid measuring cup. Reserve 1 Tbsp. pineapple for later use. Add enough cold water to reserved pineapple juice to measure 3 cups; pour into large saucepan. Bring to boil; remove from heat. Add dry gelatin mix; stir 2 min. until completely dissolved. Add cranberry sauce; mix well. Refrigerate 1-1/2 hours or until slightly thickened.
• Stir remaining pineapple, apples and nuts into thickened gelatin. Pour into 6-cup mold sprayed with cooking spray.
• Refrigerate 4 hours or until firm. Unmold onto platter just before serving; top with reserved crushed pineapple.