Citrus Cranberry Jelly Mold Recipe
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Fresh orange juice and fresh cranberries come together to make this pretty gelatin mold. Serve it with turkey or ham at your next holiday party.
Ingredients
- 5 tsp unflavored gelatin
- 1 Tbsp orange zest, plus more for garnish
- 1-1/2 cups fresh orange juice (about 5 oranges)
- 3 Tbsp grated peeled ginger
- 1 bag (10 oz) fresh or frozen cranberries
- 1-3/4 cups sugar vegetable cooking spray
- 3 Tbsp diced candied ginger, for garnish
- In a small bowl, sprinkle gelatin over 1/2 cup water; set aside. In a small saucepan, combine zest, 3/4 cup juice and the grated ginger. Bring to a boil. Let cool 15 min.
- Meanwhile, in a food processor, pulse together cranberries and sugar until coarsely chopped. Transfer to a medium saucepan and add remaining 3/4 cup juice. Bring to a boil. Reduce to a simmer and cook, stirring occasionally, until cranberries are just softened, about 15 min. Remove from heat. Add gelatin and stir until completely dissolved. Strain orange ginger mixture through a fine mesh sieve into cranberry mixture, pressing to extract all the juices (discard pulp).
- Coat a 1qt mold with cooking spray and fill with cranberry mixture. Cover and refrigerate at least 6 hrs or overnight.
- To unmold, quickly dip outside of mold several times into very warm water. Loosen edges with a knife and turn onto a serving platter. Garnish with zest and candied ginger, if desired. Makes 8 to 10 servings.
- Calories 195, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 5 mg, Carbohydrate 50 g, Fiber 2 g, Protein 1 g.
- Percent Daily Values are based on a 2,000 calorie diet
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