Cranberry and Orange Mold
Bright, tangy, and bursting with festive flavor, this Cranberry and Orange Mold is a show-stopping addition to your holiday table! This classic gelatin-based recipe combines the tartness of fresh cranberries with the zesty sweetness of fresh orange juice and orange zest, balanced by the tropical flair of crushed pineapple and the nutty crunch of chopped walnuts. A touch of unflavored gelatin lends the dish its signature moldable texture, making it as beautiful as it is delicious. With minimal prep time and ingredients that harmonize into a vibrant, jewel-toned centerpiece, this chilled dessert is perfect for any holiday feast or special gathering. Garnish with fresh cranberries or orange slices for an elegant presentation that’s as enticing to the eyes as to the taste buds. A crowd-pleaser that’s equal parts nostalgic and refreshing!
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Recipe Information
Ingredients
- 12 ounces Fresh cranberries
- 1 cup Fresh orange juice
- 1 cup Granulated sugar
- 1 tablespoon Orange zest
- 1 cup Water
- 2 packets Unflavored gelatin
- 1 cup Cold water
- 8 ounces Canned crushed pineapple (drained)
- 0.5 cup Chopped walnuts
Instructions
Rinse and sort the fresh cranberries, discarding any that are damaged or soft.
In a medium saucepan, combine the cranberries, orange juice, granulated sugar, orange zest, and 1 cup of water. Bring the mixture to a boil over medium heat.
Reduce the heat to low and simmer for 10 minutes until the cranberries burst and the mixture thickens slightly. Remove from heat and cool for 5 minutes.
While the cranberry mixture is cooling, prepare the gelatin. In a large bowl, sprinkle the unflavored gelatin over 1 cup of cold water. Let it sit for 5 minutes to bloom.
Pour the warm cranberry-orange mixture over the bloomed gelatin and stir thoroughly to combine, ensuring the gelatin is completely dissolved.
Fold in the drained crushed pineapple and chopped walnuts, mixing evenly.
Lightly grease a 6-cup bundt pan or gelatin mold. Pour the mixture into the mold, smoothing the top with a spatula.
Cover the mold with plastic wrap and refrigerate for at least 4 hours, or until the mold is fully set.
To unmold, dip the mold briefly into warm water (do not submerge) for 10-15 seconds. Invert onto a serving plate and give it a gentle shake to release the gelatin mold.
Garnish with fresh cranberries or orange slices, if desired, and serve chilled.
Nutrition Facts
Calories |
1592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.7 g | 52% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 51 mg | 2% | |
| Total Carbohydrate | 306.3 g | 111% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 263.1 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 151 mg | 12% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1227 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
