Sparkling Apple Berry Mold Recipes

Steps:

• In a large bowl, dissolve gelatin in boiling water. Stir in cranberry sauce and applesauce. Pour into a 6-cup ring mold coated with cooking spray. Cover and refrigerate overnight. Unmold onto a serving platter.

Steps:

• In a large saucepan, bring applesauce and orange juice to a boil. Remove from the heat; stir in gelatin until dissolved. Slowly add soda. , Pour into a 6-cup mold coated with cooking spray. Refrigerate until firm. Unmold onto a serving platter.

Steps:

• Stir boiling cranberry juice (heat in pan) into gelatin in large bowl at least 2 minutes (until well dissolved).
• Stir in club soda, liqueur, and lemon juice.
• Refrigerate about 1-1/2 hours or until slightly thickened (consistency of unbeaten egg whites-I set my bowl inside a larger bowl of ice water and it takes about 20 minutes).
• Stir in 2 cups of the berries.
• Spoon into 5-cup mold.
• Refrigerate about 4 hours or until firm.
• Unmold and top with remaining 1 cup of berries in center.

Steps:

• Stir boiling juice into gelatin in large bowl 2 minutes until completely dissolved. Stir in cold club soda, liqueur and lemon juice. Refrigerate about 1-1/2 hours or until thickened (spoon drawn through leaves definite impression).
• Toss berries gently. Stir in 2 cups of the berries. Spoon into 6-cup mold or bowl sprayed with cooking spray; cover. Refrigerate 4 hours or until firm.
• Unmold. Garnish with remaining 1 cup berries.

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.

Steps:

• To make caramel: Combine sugar and water in a small, heavy saucepan; set over medium heat. Cover, and cook until sugar has melted. Remove cover, and continue cooking, swirling pan occasionally, until sugar turns a deep amber. Carefully pour caramel into pudding mold; tip so caramel coats mold evenly. Set mold aside.
• To make applesauce: Peel and core apples and cut into chunks. Place in a small saucepan along with water, sugar, and spices. Cook, covered, over low heat until apples fall apart, 10 to 12 minutes. Uncover, and cook 5 minutes more, stirring often. Set the applesauce aside.
• To make apple topping: Peel and core apples and cut into 1-inch chunks. Melt butter in a small saute pan and add apples and sugar. Cook over medium-high heat until apples turn brown on all sides, 3 to 5 minutes. Place apples in the bottom of the caramel-lined mold, distributing evenly so they reach up the sides.
• Choose a pot large enough to hold the pudding mold with a 2-inch space all around. Place a wire rack or a folded kitchen towel in the bottom of pot; fill with enough water to reach halfway up sides of mold. Cover pot, and bring to a boil. Reduce heat to a simmer.
• To make pudding: In the bowl of an electric mixer, cream together butter and brown sugar. Add the eggs and molasses; mix well. Add the reserve applesauce, and mix well.
• In a large bowl, sift together flour, baking powder, and salt; stir in breadcrumbs. Add to the applesauce mixture. Stir batter until just combined.
• Fill pudding mold with batter; clamp on lid. Place mold in a pot of simmering water. Cover pot, and cook until a toothpick inserted into middle of pudding comes out clean, about 1 hour 40 minutes. Check water often, keeping it at a steady, low simmer. Transfer mold to a wire rack to cool, 15 minutes.
• When ready to serve, invert the pudding onto a serving plate. If any of the apple chunks stick to the mold, remove them, and rearrange them on the top; slice.

Steps:

• Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Refrigerate 15 min.
• Stir in club soda. Refrigerate 30 min. or until slightly thickened. Stir 15 sec., then gently stir in pears and raspberries.
• Pour into 6-cup mold sprayed with cooking spray.
• Refrigerate 4 hours or until firm. Unmold just before serving.

Steps:

• Mix gelatin and sugar in small saucepan. Stir in apple juice; let stand 1 min. Cook on low heat 3 min. or until gelatin is completely dissolved. Cool slightly.
• Stir in cider. Refrigerate until mixture is consistency of unbeaten egg whites, stirring occasionally. Gently stir in fruit. Pour into 6-cup mold.
• Refrigerate at least 4 hours or until firm. Unmold onto serving plate. Store leftover mold in refrigerator.