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Cranberry-Orange Gelatin Mold

Kate Sears
Prep time 10 mins
Chill time 5 hrs
Yield Serves 10


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

Nutrition 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

How to Make It

  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.