Nannys Cranberry Mold Recipes

Steps:

• In a bowl, dissolve gelatins in boiling water. Gently stir in ginger ale. Refrigerate until slightly thickened, about 1-1/2 hours. Stir in grapes and oranges. Transfer to a 5-cup mold coated with cooking spray. Cover and refrigerate until firm. Invert onto a serving plate.

Steps:

• Heat water and sugar to boiling in 2-quart saucepan, stirring occasionally; boil 1 minute. Stir in cranberries. Heat to boiling; boil 5 minutes, stirring occasionally. Stir in gelatin until dissolved. Stir in pineapple, celery and walnuts.
• Pour into ungreased 6-cup mold, 8 individual molds or stemmed goblets. Cover and refrigerate at least 6 hours until firm. Unmold onto salad greens. Garnish with celery leaves and additional cranberries, if desired.

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:

• In a medium saucepan, bring the cranberry juice to a boil. Transfer to a medium mixing bowl and pour in the gelatin. Stir until gelatin is completely dissolved. Stir in vodka. Chill 1 1/2 to 2 hours in the refrigerator until it begins to set. Stir in remaining ingredients. Divide into 12 (4-ounce) molds. Refrigerate at least 4 hours to set.
• Remove from molds by first running the tip of a sharp knife around the edge of the mold to loosen side. Then dip the bottom of mold in a bowl of warm water. Invert onto a plate. Serve garnished with fresh cranberries and a sprig of fresh mint

Steps:

• In a large bowl, dissolve gelatin in water. Stir in cranberry sauce and pineapple. Cover and refrigerate for 1 hour or until slightly thickened. Stir in nuts. Pour into a 1-1/2-qt. gelatin mold coated with cooking spray. Refrigerate until set. Unmold onto a serving platter. Serve with sour cream if desired.

Steps:

• Bring water to a boil, add cranberries and boil just until the berries start to pop. Turn heat down to a low boil, add sugar, and boil for 20 min. more.
• Strain through a food mill or seive. Place in mold or jars and refrigerate.

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 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.

Steps:

• Make the pomegranate gelatin: Place a 5-cup mold in the refrigerator to chill. In a saucepan, sprinkle gelatin over 1/2 cup pomegranate juice, and let soften 5 minutes. Cook over medium-low heat, stirring, just until gelatin is dissolved; do not let boil. Remove from heat and let cool completely. Stir in remaining 1 cup pomegranate juice, then pour into chilled mold. Skim off foam from surface, and refrigerate until partially set, 1 to 1 1/2 hours.
• Meanwhile, make the cranberry gelatin: In a saucepan, simmer cranberries, sugar, and 1 2/3 cups water until berries have burst and mixture has thickened slightly, about 15 minutes. Strain through a fine sieve into a bowl, pressing on solids to extract as much liquid as possible, and scraping pulp from bottom of sieve into liquid. Discard solids. You should have about 1 3/4 cups liquid.
• In a small saucepan, sprinkle gelatin over remaining 1/4 cup cold water, and let soften 5 minutes. Add about 1/2 cup of strained cranberry liquid to softened gelatin, and cook over medium heat, stirring, until gelatin is dissolved; do not let boil. Let cool completely, then stir gelatin mixture into remaining cranberry liquid in a bowl.
• To assemble: Cut peel and pith from clementines, then cut segments free from membranes. Gently blot segments dry with paper towels. Press half of clementine segments into pomegranate layer, and gently pour cranberry gelatin on top. Refrigerate until cranberry gelatin is almost set, about 1 hour.
• Make the cranberry sauce: In a small bowl, sprinkle gelatin over 3 tablespoons orange juice, and set aside to soften.
• Bring remaining orange juice, the cinnamon stick, sugar, and lemon peel to a simmer in a large saucepan. Cook, stirring, until sugar dissolves, about 3 minutes. Add cranberries and cook, stirring occasionally, until berries have burst and mixture has thickened slightly, about 12 minutes. Remove from heat, and add gelatin mixture, stirring to dissolve. Transfer cranberry sauce to a bowl to cool.
• Press remaining clementine segments into cranberry gelatin and gently top with cranberry sauce, spreading evenly in mold. Cover mold and refrigerate 1 day, or up to 3 days.
• To serve, dip bottom of mold in a bowl of hot water 10 to 20 seconds, then invert onto a cake stand or serving plate, and carefully remove 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.

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.