GIN AND TONIC JELLY MOLD
Make and share this Gin and Tonic Jelly Mold recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 20m
Yield 1 6 Cup Jello Mold
Number Of Ingredients 9
Steps:
- Spray a 6-cup silicone jello mold with nonstick cooking spray and place on a plate or baking sheet.
- To make simple syrup, in a small saucepan over medium high heat. stir to combine water and sugar. Bring to a boil, then reduce to a simmer. Cook until sugar is completely dissolved, about 2 minutes. Remove from heat and let cool slightly.
- Place gelatin leaves in a bowl of cold water for 5 minutes. Once gelatin is softened, squeeze to remove excess moisture and then stir into warm simple syrup to dissolve. Combine syrup with remaining ingredients and then pour into prepared jello mold. Let cool to room temperature, then transfer to a refrigerator and let set for at least 4- 6 hours and up to overnight.
- To remove jello from mold, rest mold in a bowl of warm water for 30 seconds. Invert mold onto a plate and slowly lift mold off to reveal the jello ring.
Nutrition Facts : Calories 1927.3, Fat 0.3, SaturatedFat 0.1, Sodium 168, Carbohydrate 317.8, Fiber 3.8, Sugar 305.4, Protein 33.5
FRUIT JELLY SQUARES
I found this recipe in 'Recipes+' magazine and it looks so colourful, fresh and and healthy. I used grapes strawberries and kiwi fruit in mine but of course the combinations are practically endless. Cooking time is chill time.
Provided by Rainette
Categories Egg Free
Time 5h10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Grease a 23cm (9 inch) square baking pan.
- Pour 1 cup of the juice into a microwave safe jug.
- Cook on high for 1 minute.
- Sprinkle gelatin over the hot juice and stir rapidly with a fork until dissolved.
- Place remaining juice and fruit salad in a large mixing bowl.
- Add gelatins mixture and mix well till combined.
- Pour into baking pan and refrigerate for 5 hours or more.
- To serve, cut in to squares and top with the yogurt or custard.
Nutrition Facts : Calories 70, Fat 0.1, Sodium 10.6, Carbohydrate 14.5, Fiber 0.1, Sugar 13.5, Protein 3.1
CRANBERRY AND ORANGE MOLD
This has been a staple of our holiday dinners for almost 20 years.I usually have to double the recipe so there will be some left over for "left-overs" the next day!.Besides doubling well, this can be made a day ahead of time. This is definitely a family and friends favorite!Chill time is cook time. * I've tried using Sucra or artificial sweeteners, but don't like the results as well as the "real" thing!
Provided by Leslie in Texas
Categories Fruit
Time 8h30m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Peel oranges and reserve one fourth of the peel.
- Remove white membranes and seeds from oranges and chop them coarsely.
- Wash cranberries, drain, and remove any stems.
- Pulse cranberries in a food processor until coarsely chopped.
- Mince orange peel-it should measure about 3 tablespoons.
- Combine cranberries, orange peel,oranges, and sugar in a large bowl and set aside.
- Sprinkle gelatin over orange juice in a small saucepan (or in a small bowl in the microwave) to soften.
- Heat over low heat, stirring, until gelatin is completely disolved.
- Add gelatin mixture to cranberry-orange mixture and mix well.
- Spray a 1 quart mold with cooking spray and fill with cranberry-orange mixture.
- Cover with plastic wrap and refrigerate until firm, 6 to 8 hours, preferably overnight.
- Unmold when ready to serve by running a small, sharp knife around rim,place a warm damp cloth over inverted mold, and shake gently to release.
KIWI JELLY
Make and share this Kiwi Jelly recipe from Food.com.
Provided by Dienia B.
Categories Jellies
Time 4h
Yield 4 pints
Number Of Ingredients 6
Steps:
- Seed and crush kiwi.
- Combine kiwi and water.
- Over medium heat, bring mixture to a boil.
- Take pan off heat and let set 30 minutes.
- Strain juice off by staining through 4 layers of damp cheesecloth.
- Refrigerate overnight.
- Ladle juice off top, but don't disturb bottom sediment.
- Measure out 5 cups juice.
- Combine juices and sugar; heat up to a rolling boil stirring constantly.
- Add pectin.
- Bring to full rolling boil again for 1 minute. Remove pan from heat; put into hot jars and water bath for 15 minutes.
Nutrition Facts : Calories 1923.3, Fat 4, SaturatedFat 0.2, Sodium 24.1, Carbohydrate 488.6, Fiber 23.8, Sugar 443.4, Protein 8.7
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