Time 6h10m Yield 12 servings Number Of Ingredients 7 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
Time 10m Yield 10-12 servings. Number Of Ingredients 6 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.
Yield 12 Number Of Ingredients 7 Steps:
Prepare cranberry gelatin according to directions. Pour into a 9x13 inch dish. Stir in cranberries. Refrigerate for at least 4 hours or until set. Prepare lime gelatin according to directions. Allow to cool slightly, and then blend in cream cheese. Mix in pineapple. Slowly layer over cranberry gelatin. Allow to set for at least 4 hours. Just before serving, spread on whipped topping and sprinkle with chopped walnuts.
Time 5h45m Yield Makes 9 servings, about 2/3 cup each. Number Of Ingredients 4 Steps:
Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold diet ginger ale. Refrigerate about 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). Stir in grapes and oranges. Pour into 6-cup mold sprayed with cooking spray. Refrigerate 4 hours or until firm. Unmold. Store leftover gelatin mold in refrigerator.
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.
Time 4h45m Yield 12 serving(s) Number Of Ingredients 9 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.
Time 32m Yield 8 servings Number Of Ingredients 0 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.
Time 30m Yield 10-12 serving(s) Number Of Ingredients 6 Steps:
Dissolve both jellos with the boiling water in a large bowl. Gently stir in ginger-ale. Refrigerate until slightly thickened, about 1 1/2 hours. Stir in grapes amd oranges. Transfer to a five cup mold that has been coated with non stick cooking spray. DO NOT USE A FLAVORED COOKING SPRAY or your mold will taste like that spray. Cover and refrigerate until firm. Invert onto a serving plate. Garnish with extra raspberries, mint sprigs.
Time 10m Yield 10 Number Of Ingredients 6 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 nonstick cooking spray. Cover and refrigerate until firm. Invert onto a serving plate.
Time 8h30m Number Of Ingredients 7 Steps:
Lightly oil a 1-quart nonreactive mold or a few smaller molds. Combine cranberries, sugar, zest, orange juice, lemon juice, and 1 cup water in a large saucepan over high heat and bring to a boil. Reduce heat to medium and cook, stirring occasionally, until cranberries burst and are completely softened, 12 to 15 minutes. Pass mixture through a fine sieve into a bowl, gently pressing on solids (pressing too hard will make the mixture cloudy). Skim any foam from surface; cover to keep warm. Sprinkle gelatin over 1/2 cup water in a bowl; let soften 1 minute. Stir gelatin mixture into warm cranberry mixture until gelatin is completely dissolved. Pour mixture into mold and refrigerate until set, at least 8 hours. Dip top of mold into a bowl of hot water 30 seconds, then run a paring knife around edge to loosen. Place a serving platter on bottom of mold; quickly invert platter and mold together. Tap to release; remove mold. (If gelatin doesnâ??t release easily, return to hot water for a few seconds.)
Yield 8 Number Of Ingredients 6 Steps:
Combine reserved pineapple juice, cranberry juice cocktail and lemon juice in a medium saucepan. Bring to a boil. Remove from heat. Add gelatin, stirring until it is completely dissolved. Break up cranberry sauce with a fork. Stir into gelatin mixture. Refrigerate until mixture begins to set. Stir in pineapple and celery. Pour into a 4-cup mold. Chill until firm.
Time 20m Yield 10 servings. Number Of Ingredients 8 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.
Time 4h10m Yield Makes 12 servings. Number Of Ingredients 3 Steps:
Stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Stir in juice. Pour into Santa Claus mold or 5-cup mold sprayed with cooking spray. Refrigerate 4 hours or until firm. Unmold. Store leftover gelatin in refrigerator.
Time 4h Yield 10-12 serving(s) Number Of Ingredients 7 Steps:
Dissolve the Jello in the hot water, stirring briskly. Add the remaining ingredients and stir until they are thoroughly mixed. Pour into a mold and refrigerate overnight or until set. To unmold, run a sharp knife that has been heated in very hot water along the edges of the mold. Then, place the mold VERY BRIEFLY into a container of hot water, and then remove. Place serving platter inverted over mold (hold it tightly together), and invert. If you wish to (well before serving mold), have some extra fresh cranberries, dip them in raw egg whites, then dip them in granulated sugar, and allow to dry; do the same with slices of oranges. When you serve mold, garnish with pieces of kale of colorful lettuces and the sugared fruits.
