Molded Cranberry Sauce – a delicious recipe with fresh cranberries, sugar, sugar, oranges, orange juice, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Lightly coat inside of ceramic cranberry mold with nonstick cooking spray.
2
In large saucepan over med. high heat, bring cranberries, sugar, orange zest, orange juice, salt and 2/3 cup water to boil. Reduce heat, simmer, stir some for 15 minutes.
3
Meanwhile, mix 2 tablespoons water with gelatin. Let stand until gelatin softens and swells.
4
Spoon 1/2 juices from cranberries into gelatin. Stir to dissolve. stir gelatin mixture into cranberries then into mold. Cool to room temperature. Cover loosely with plastic wrap and refrigerate at least 8 hours or overnight.
5
To unmold, dip the mold bottom into warm water almost to the rim. Run a small knife around the inside of rim then invert the mold onto a platter, shake gently and lift off the mold.
265
kcal
Calories
68
g
Carbs
1
g
Protein
CarbsProtein
* 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 9 ingredients. The key ingredients include: 1 lb fresh cranberries, 1 cup sugar, 2 tablespoons sugar, 2 oranges, zest of, and more.
Yes, Molded Cranberry Sauce 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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