Cranberry Double Layer Mold Recipes

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.

Steps:

• Stir boiling water into combined gelatin and spices in large bowl at least 2 minutes until completely dissolved. Stir in cold juice. Remove 1-1/2 cups of the gelatin; set aside for later use. Refrigerate remaining gelatin 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). Stir in fruit. Spoon into 7-cup mold sprayed with cooking spray. Refrigerate 30 minutes or until set but not firm (gelatin should stick to finger when touched and should mound).
• Meanwhile, refrigerate reserved gelatin 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites). Stir in whipped topping with wire whisk until well blended. Spoon over gelatin layer in mold.
• Refrigerate 4 hours or until firm. Unmold. Garnish as desired. Store leftover gelatin in refrigerator.

Steps:

• Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved.
• Add cranberry sauce; stir with wire whisk until well blended.
• Stir in cold water.
• Pour 1-1/2 cups of the gelatin mixture into 6 cup mold sprayed with cooking spray.
• Refrigerate about 45 minutes or until set but not firm (should stick to finger and should mound).
• Meanwhile, refrigerate remaining gelatin mixture about 45 minutes or until thickened (spoon drawn through leaves define impression).
• Add 2 cups of the whipped topping; stir with wire whisk until well blended. Pour over gelatin layer in mold.
• Refrigerate 4 hours or until firm. Unmold.
• Serve topped with remaining whipped toppping.
• Store leftover mold in refrigerator.

Steps:

• Combine gelatin and spices in large bowl.
• Stir in boiling water for at least 2 minutes, until completely dissolved.
• Stir in cold juice.
• Remove 1-1/2 cups of the gelatin and set aside for later use.
• Refrigerate remaining gelatin in for 1-1/2 hours or until thickened (NOT SET).
• Stir in fruit and spoon into a 7-cup mold sprayed with cooking spray.
• Refrigerate for 30 minutes or until set but NOT FIRM.
• Meanwhile, refrigerate reserved gelatin for 1-1/4 hours or until slightly thickened.
• Stir in whipped toping with wire whisk until well blended.
• Spoon over gelatin layer in mold.
• Refrigerate 4 hours or until firm.

Steps:

• Stir boiling water into combined dry gelatin mix and spices in 1-qt. bowl at least 2 min. until gelatin is completely dissolved. Stir in cold water and juice. Remove 1-1/2 cups of the gelatin; place in medium bowl. Set aside. Refrigerate remaining gelatin 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). Meanwhile, let reserved gelatin stand at room temperature 45 min., then refrigerate 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites).
• Add oranges to thickened gelatin in 1-qt. bowl; stir gently. Spoon into 7-cup mold sprayed with cooking spray. Refrigerate 30 min. or until gelatin is set but not firm (gelatin should stick to finger when touched and should mound). Add whipped topping to slightly thickened gelatin; stir with wire whisk until well blended. Spoon over gelatin layer in mold.
• Refrigerate 4 hours or until firm. Unmold. Garnish as desired. Store leftover gelatin in refrigerator.