Molded Cranberry Sauce
Transform your holiday table with the vibrant and refreshing flavors of this Molded Cranberry Sauce. Made with fresh cranberries, zesty orange juice, and a hint of grated orange zest, this timeless side dish combines tart and sweet in every bite. The addition of unflavored gelatin gives it a perfectly firm, sliceable texture, making it a stunning centerpiece for any festive spread. Easy to prepare in just 25 minutes of active cooking and prep time, this recipe is ideal for impressing your guests while keeping your stress levels low. Serve it chilled and enjoy the refreshing complement it brings to roasted turkey, ham, or any holiday entrée. Whether for Thanksgiving or Christmas, this classic side dish is sure to become a family favorite! Keywords: molded cranberry sauce, holiday cranberry recipes, Thanksgiving side dishes, orange cranberry sauce, gelatin cranberry mold recipe.
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Recipe Information
Ingredients
- 12 ounces fresh cranberries
- 1 cup sugar
- 1 cup water
- 0.5 cup orange juice
- 1 teaspoon grated orange zest
- 1 packet unflavored gelatin
- 0.25 cup cold water
Instructions
Rinse the cranberries thoroughly and discard any that are soft or damaged.
In a medium saucepan, combine the sugar, water, orange juice, and grated orange zest. Stir over medium heat until the sugar dissolves completely.
Add the cranberries to the saucepan and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and simmer for 10-12 minutes, stirring occasionally, until the cranberries burst and the mixture thickens slightly.
While the cranberry mixture is simmering, prepare the gelatin. Sprinkle the unflavored gelatin over the 1/4 cup of cold water in a small bowl. Allow it to sit for 5 minutes to bloom.
Once the cranberry mixture is ready, remove it from the heat and allow it to cool for 5 minutes.
Stir the bloomed gelatin into the warm cranberry sauce until fully dissolved.
Pour the mixture into a lightly greased or non-stick 4-cup mold. Smooth the top with a spatula if necessary.
Let the molded cranberry sauce cool to room temperature, then cover it with plastic wrap and refrigerate for at least 4 hours, or until fully set.
To unmold, run a knife around the edges of the mold to loosen it. Dip the bottom of the mold in warm water for 10 seconds, then invert it onto a serving platter. Serve chilled.
Nutrition Facts
Calories |
1041 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.5 g | 2% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 31 mg | 1% | |
| Total Carbohydrate | 253.4 g | 92% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 224.4 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 514 mg | 11% | |
*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.
