Cranberry Mould – a delicious recipe with fresh, frozen cranberries, cocktail juice, water, unflavored gelatin, sugar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In heavy saucepan, combine cranberries, cranberry cocktail juice and 1/2 cup of the water; bring to a boil.
2
Reduce heat and simmer for 5 to 7 minutes or until cranberries pop and soften.
3
Meanwhile, sprinkle gelatin into remaining water; let stand for 1 minute to soften.
4
Add to cranberry mixture along with sugar and orange rind; stir until gelatin and sugar have dissolved, about 1 minute.
5
Remove from heat.
6
Stir in ginger ale.
7
Chill, stirring occasionally, until slightly thickened and consistency of raw egg whites.
8
Pour into rinsed but not dried 6 cup mould; refrigerate for about 4 hours or until set, or overnight.
9
To serve, unmould onto serving plate.
195
kcal
Calories
1
g
Fat
49
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups fresh, frozen cranberries, 2 cups cranberry cocktail juice, 1 cup water, and more.
Yes, Cranberry Mould falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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