Holiday Cranberry Mold
Capture the essence of festive flavor with this show-stopping Holiday Cranberry Mold, a vibrant centerpiece for your holiday table! Combining tart cranberries with the zing of freshly squeezed orange juice and a touch of warm spices like cinnamon and cloves, this dish delivers a perfect balance of sweet and tangy. Enhanced with the texture of crushed pineapple and crunchy walnuts or pecans, it’s a delightful twist on traditional cranberry sauce. Made in a beautifully shaped mold, it’s as visually impressive as it is delicious. Easy to prepare ahead and served chilled, this gelatin-based cranberry mold is the ideal stress-free side dish for Thanksgiving, Christmas, or any holiday gathering. Garnish with fresh cranberries or orange slices for a picture-perfect presentation that will wow your guests.
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Recipe Information
Ingredients
- 12 ounces cranberries, fresh or frozen
- 1 cup granulated sugar
- 0.75 cup orange juice, freshly squeezed
- 0.5 cup water
- 1 packet unflavored gelatin
- 0.25 cup cold water
- 1 cup crushed pineapple, drained
- 0.5 cup chopped walnuts or pecans
- 0.25 teaspoon ground cinnamon
- 0.125 teaspoon ground cloves
- 1 teaspoon orange zest
Instructions
Rinse the cranberries under cold water and discard any that are bruised or damaged.
In a medium saucepan over medium heat, combine the cranberries, granulated sugar, orange juice, and water. Stir and bring the mixture to a boil.
Reduce the heat and simmer for 10 minutes, or until the cranberries burst and the mixture thickens slightly. Remove from heat.
In a small bowl, sprinkle the unflavored gelatin over the cold water and let it sit for 5 minutes until the gelatin has softened.
Add the softened gelatin to the hot cranberry mixture and stir until completely dissolved.
Allow the cranberry mixture to cool for about 15 minutes at room temperature.
Stir in the crushed pineapple, chopped nuts, ground cinnamon, ground cloves, and orange zest.
Lightly grease a 4-cup mold or bowl with a thin layer of nonstick cooking spray or a neutral oil.
Pour the mixture into the prepared mold or bowl, smoothing the surface with a spatula.
Refrigerate the mold for at least 4 hours, or until the cranberry mold is fully set.
To unmold, dip the bottom of the mold briefly in warm water (for about 10 seconds) to help release it. Invert the mold onto a serving platter and gently lift.
Serve chilled, and optionally garnish with fresh cranberries or orange slices for decoration.
Nutrition Facts
Calories |
198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.7 g | 6% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4 mg | 0% | |
| Total Carbohydrate | 38.6 g | 14% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 32.8 g | ||
| Protein | 2.4 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 20 mg | 2% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 146 mg | 3% | |
*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.
