Holiday Cranberry Gelatin Fruit Mold
Recipe: #1552
October 27, 2011
Categories: Side Dishes, Cranberry, Christmas, Thanksgiving, Fat Free, Heart Healthy, Low Fat, Vegetarian, more
"This makes a great side to serve at your holiday table, not only is it beautiful to look at it tastes great! You will need a 4-cup mold to make this in, this will yield 6-8 servings you may want to make two if you are serving more than 8 people, for easy removal dip the mold in warm water for a minute this will help release the gelatin from the mold. Chilling time is cooking time "
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (140.2 g)
- Calories 248.4
- Total Fat - 2.6 g
- Saturated Fat - 1.4 g
- Cholesterol - 10 mg
- Sodium - 123.5 mg
- Total Carbohydrate - 56.3 g
- Dietary Fiber - 0.1 g
- Sugars - 37.1 g
- Protein - 1.7 g
- Calcium - 98.2 mg
- Iron - 0.2 mg
- Vitamin C - 19.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Spray a 4-cup mold with vegetable cooking spray.
Step 2
In a medium saucepan combine the reserved pineapple juice with cranberry juice, and lemon juice; bring to a light boil then remove from heat.
Step 3
Stir in the raspberry gelatin until no granules remain.
Step 4
Using a fork break up the cranberry sauce then add to the warm mixture stirring until dissolves.
Step 5
Place into the refrigerator until the mixture just begins to set.
Step 6
Stir in the pineapple then pour into prepared mold.
Step 7
Refrigerate until set (usually leave it for 24 hours or more).
Step 8
Place a serving platter on top of the mold pan, then turn upside down and gently shake to release the gelatin onto the plate.
Tips
No special items needed.
1 Reviews
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