Cranberry-Orange Gelatin Mold

Cranberry-Orange Gelatin MoldRecipe
Kate Sears
Serves 10

Cost per Serving:



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6 cups cranberry juice
5 1/4-oz. envelopes plain gelatin
1 cup sugar
2 11-oz. cans mandarin oranges, drained


Prep: 10 Minutes
Chill: 5 Hours

1. Pour 2 cups juice into a large bowl. Sprinkle gelatin over and let stand for 5 minutes.

2. In a saucepan, combine 2 cups remaining juice with sugar. Place over medium-low heat, stirring until sugar has dissolved, and bring to a simmer, about 7 minutes. Pour warmed juice over gelatin mixture and stir until gelatin has dissolved. Stir in remaining 2 cups juice.

3. Lightly mist a 10-cup Bundt pan with cooking spray. Pour in 1 cup juice mixture and refrigerate until set, about 25 minutes. Scatter half of oranges on top and pour in 2 more cups juice mixture. Refrigerate until set, about 35 minutes. Repeat with remaining oranges and juice mixture. Refrigerate until cold and completely set, at least 4 hours.

4. When ready to serve, gently pull gelatin mold away from edges of pan and invert onto a serving plate.

Created date

July 2011

Nutritional Information

Calories 208
Fat 0.0 g
Satfat 0.0 g
Protein 3 g
Carbohydrate 50 g
Fiber 1 g
Cholesterol 0.0 mg
Sodium 33 mg