MOLDED CRANBERRY-ORANGE SALAD
When I take this dish to potlucks during the holidays, people always ooh and aah. Feel free to top with whipped cream for added appeal. —Carol Mead, Los Alamos, New Mexico
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 12 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 154 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 21mg sodium, Carbohydrate 32g carbohydrate (28g sugars, Fiber 2g fiber), Protein 2g protein.
CRANBERRY SALAD MOLD
"THERE WAS always a cranberry salad on our holiday table#151;Mother made it with fresh raw cranberries. I was delighted when she would ask me to help grind the cranberries in her old food grinder...I could go on turning its crank forever. How I loved hearing the cranberries pop as they passed through!"
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 7
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.
Nutrition Facts :
CRANBERRY ORANGE MOLD SALAD
Make and share this Cranberry Orange Mold Salad recipe from Food.com.
Provided by Shar-on
Categories Low Cholesterol
Time P1DT16h45m
Yield 6-8 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 213.2, Fat 0.2, Sodium 25, Carbohydrate 49.6, Fiber 2.2, Sugar 37.6, Protein 5.5
EASY CRANBERRY-ORANGE MOLD
Love gelatin salad? Then check out this cranberry-orange flavored mold that can be made at home - perfect for side dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 4h10m
Yield 8
Number Of Ingredients 4
Steps:
- Add enough water to reserved mandarin orange juice to measure 1 1/4 cups. In 1-quart saucepan, heat juice mixture to boiling.
- Place gelatin in medium bowl. Pour boiling mixture on gelatin; stir until gelatin is dissolved. Stir in cranberry sauce until sauce is melted. Stir in orange segments. Pour into 4-cup mold.
- Refrigerate about 4 hours or until firm; unmold. Serve on salad greens.
Nutrition Facts : Calories 150, Carbohydrate 35 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 serving, Sodium 65 mg, Sugar 33 g, TransFat 0 g
MOLDED CRANBERRY SALAD
Make and share this Molded Cranberry Salad recipe from Food.com.
Provided by SharleneW
Categories Fruit
Time 20m
Yield 16 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 83, Fat 2.4, SaturatedFat 0.2, Sodium 53.1, Carbohydrate 15, Fiber 0.8, Sugar 13.2, Protein 1.5
MOLDED CRANBERRY-ORANGE SALAD
Number Of Ingredients 6
Steps:
- 1. In small saucepan, bring 1 1/2 cups of the cranberry juice cocktail to a boil. In large bowl, dissolve gelatin in hot cranberry cocktail. Stir in remaining 2 cups cranberry cocktail. Refrigerate until thickened but not set, about 1 hour.2. Lightly oil 6-cup ring or other mold. Stir cranberries, walnuts and orange segments into thickened gelatin. Spoon into oiled mold. Refrigerate until firm, about 4 hours.3. To serve, line serving plate with lettuce leaves. Unmold gelatin onto serving plate.Nutrition Information Per Serving: Serving Size: 1/10 of Recipe * Calories: 180 * Calories from Fat: 35 * % Daily Value: Total Fat: 4 g 6% * Saturated Fat: 0 g 0% * Cholesterol: 0 mg 0% * Sodium: 45 mg 2% * Total Carbohydrate: 34 g 11% * Dietary Fiber: 2 g 8% * Sugars: 31 g * Protein: 2 g * Vitamin A: 4% * Vitamin C: 45% * Calcium: 0% * Iron: 2% * Dietary Exchanges: 2 1/2 Fruit, 1/2 Fat or 2 1/2 Carbohydrate, 1/2 FatSee Cook's Note: Tips for Molded Salads and Gelatin and Cook's Note: How to Make Molded Salads
Nutrition Facts : Nutritional Facts Serves
DOUBLE-CRANBERRY MOLDED SALAD
Provided by Michael McLaughlin
Categories Salad Food Processor Side Thanksgiving Cranberry Celery Fall Chill Bon Appétit
Yield Makes 8 to 10 servings
Number Of Ingredients 6
Steps:
- Pour 1 cup cranberry juice into small bowl. Sprinkle gelatin over. Let stand until gelatin softens, about 20 minutes.
- Combine cranberries and sugar in processor. Blend, using on/off turns, until cranberries are finely chopped. Transfer berry mixture to heavy large saucepan; add remaining 2 1/2 cups cranberry juice and lemon juice. Bring berry mixture to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium, cover pan partially and simmer until cranberry pieces are tender, stirring occasionally, about 8 minutes. Remove from heat. Add gelatin mixture and stir until gelatin dissolves. Cool to lukewarm, about 30 minutes. Mix in celery.
- Rinse 8- to 9-cup decorative mold with cold water and drain well. Spoon cranberry mixture into mold. Cover and refrigerate until cold and firm, at least 8 hours and up to 2 days.
- Turn mold over onto platter. Soak kitchen towel in very hot water; wring out. Wrap hot towel around mold. Let stand 1 minute. Remove towel. Hold mold and platter together and shake gently until cranberry salad falls onto platter. Repeat with hot towel if necessary to unmold salad. Chill until ready to serve.
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MOLDED CRANBERRY-ORANGE SALAD RECIPE - PILLSBURY.COM
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4.5/5 (7)Category Side DishServings 10Total Time 5 hrs 15 mins
- In small saucepan, bring 1 1/2 cups of the cranberry juice cocktail to a boil. In large bowl, dissolve gelatin in hot cranberry juice cocktail. Stir in remaining 2 cups cranberry juice cocktail. Refrigerate until thickened but not set, about 1 hour.
- Lightly oil 6-cup ring or other mold. Stir cranberries, walnuts and orange segments into thickened gelatin. Spoon into oiled mold. Refrigerate until firm, about 4 hours.
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