Cranberry Souffle Recipe

Name: Cranberry Souffle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 envelopes unflavored gelatin; 1/4 tsp. salt; 1 c. water; 2 Tbsp. lemon juice; 1 tsp. grated lemon rind; 3 egg whites; 1/4 c. sugar; 1 can whole cranberry sauce; 1/4 c. chopped walnuts; 1 large or 2 small cans mandarin oranges

Servings: persons

2 envelopes unflavored gelatin
1/4 tsp. salt
1 c. water
2 Tbsp. lemon juice
1 tsp. grated lemon rind
3 egg whites
1/4 c. sugar
1 can whole cranberry sauce
1/4 c. chopped walnuts
1 large or 2 small cans mandarin oranges

1
Mix gelatin and salt thoroughly in small pan.
2
Add water and stir constantly over medium-low heat until gelatin is dissolved. Remove from heat and stir in lemon juice and rind.
3
Chill in refrigerator.
4
While gelatin is chilling, beat egg whites, gradually adding sugar and beating after each addition.
5
Set aside.
6
Remove chilled gelatin from fridge and beat it up a little until fluffy if too firm.
7
Add cranberry sauce, then fold the mixture into the egg whites.
8
Add oranges and nuts.
9
Pour into a lightly greased mold and chill thoroughly.
10
When ready to serve, dip mold in warm water and invert on plate.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 envelopes unflavored gelatin, 1/4 tsp. salt, 1 c. water, 2 Tbsp. lemon juice, and more.

Yes, Cranberry Souffle falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry Souffle

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