Cranberry Salad Mold Recipes

Steps:

• Soften unflavored gelatin in 1/2 cup water; set aside. In 3-qt. saucepan, combine cranberries, sugar and wine or cranberry juice; heat to boiling, stirring occasionally. Reduce heat and simmer 5 minutes, stirring frequently. Remove from heat. Add lemon gelatin and softened unflavored gelatin; stir until dissolved. Stir in remaining water. Chill until mixture is partially set. Fold in celery and walnuts. Pour into greased 8-cup mold; cover and chill until set. Meanwhile, combine sour cream and mayonnaise; refrigerate until ready to serve. To serve, unmold gelatin and top each serving with dollop of dressing. Garnish with celery leaves.

Steps:

• Finely grind the cranberries in a food chopper. Add sugar and mix thoroughly. Let stand 15 minutes, stirring occasionally. (If using frozen berries, let them stand until the mixture is at room temperature.) Place the gelatin and orange juice in the top of a double boiler; stir over hot water until gelatin is dissolved. Add to cranberries along with apples and nuts; place in a 7-cup mold that has been rinsed in cold water. Chill until set. Unmold onto leaf lettuce. Garnish with mayonnaise.

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:

• Sprinkle unflavored gelatin over 1 tablespoon cold water; let stand 1 minute. Add boiling water and raspberry gelatin; stir until gelatin is dissolved, about 2 minutes. Stir in remaining cold water. Refrigerate until thickened, about 45 minutes., Pulse 2-1/3 cups cranberries, apples and orange in a food processor until chopped. Transfer to a small bowl; stir in sugar. Stir fruit mixture into thickened gelatin. Fold in walnuts, celery and remaining whole cranberries., Coat a 10-in. fluted tube pan, an 8-cup ring mold or two 4-cup molds with cooking spray; pour in gelatin mixture. Cover and refrigerate overnight or until firm. Unmold onto a platter.

Steps:

• In a large bowl, dissolve the gelatin in boiling water; stir in cranberry juice. Refrigerate until slightly thickened. In a small bowl, beat cream cheese until smooth. Add the whipped topping until blended. Fold into the gelatin mixture. Fold in walnuts, celery and cranberries., Pour into a 3-qt. ring mold coated with cooking spray. Refrigerate until set. Unmold onto a serving plate.

Steps:

• Bring cranberries and 1 cup water to a boil.
• Remove from heat when cranberries have popped open.
• Add splenda and stir, set aside to cool.
• Dissolve gelatin with 1 cup boiling water.
• Add cranberry sauce; mix thoroughly.
• Add celery, pineapple and walnuts.
• Pour into mold or bowl.
• Place in refrigerator until set.

Steps:

• Dissolve gelatin in simmering water in large heatproof bowl.
• Stir in orange rind.
• Pour reserved pineapple juice into 2-cup measure.
• Add lemon juice and enough cold water to total 2 cups.
• Stir into gelatin mixture.
• Refrigerate 1 to 1 1/2 hours or until consistency of unbeaten egg whites.
• Fold in cranberries, celery, walnuts and pineapple.
• Pour into lightly oiled 1-quart fluted ring mold or crown mold.
• Chill at least 25 hours or until very firm.
• When ready to serve, loosen edge of mold with thin knife.
• Dip mold quickly in hot water to loosen salad, then invert onto serving plate.
• Cut in slim wedges to serve.

Steps:

• Put the uncooked cranberries and rind from the oranges through a food chopper, then add sugar and orange sections (cut in pieces).
• Dissolve jello in boiling water and cool.
• Combine the jello with berries and orange mixture.
• Pour into mold(s) and chill until firm.Cooking time give is approximately chilling time.

Steps:

• In a large bowl, dissolve gelatin in boiling water. Stir in cranberry sauce and lemon juice until blended. Chill until partially set. , Stir in pineapple and celery. Pour into a 6-cup ring mold coated with cooking spray. Refrigerate until firm. Unmold onto a serving platter.

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.