Cranberry Orange Mold is truly a sight to be seen! Just look at it. Its ruby red beauty makes it so you don’t want to cut into it. But trust us friend, once you do slice into this sweet and tangy little number, you’ll never look back. All the tart and citrusy fruity flavors blend together to create a taste your tastebuds couldn’t believe unless, well, they taste it. So, stop staring at it! Dip your spoon into Cranberry Orange Mold. It’s so, so worth it!
Ingredients
- 1 teaspoon unflavored gelatin
- 1 tablespoon plus 1 cup cold water, divided
- 1 cup boiling water
- 1 (3-ounce) package raspberry gelatin
- 3 cups fresh or thawed frozen cranberries, divided
- 2 medium apples, cut into wedges
- 1 medium navel orange, peeled
- 1 cup sugar
- 1/2 cup walnuts, chopped
- 1/2 cup celery, finely chopped
Directions
Step 1 –In a large bowl, sprinkle the unflavored gelatin over 1 tablespoon of the cold water and let it stand for 1 minute.
Step 2 –Add the boiling water and the raspberry gelatin to the cold water mixture and stir until the gelatin dissolves, about 2 minutes.
Step 3 –Stir the remaining cold water into the gelatin mixture.
Step 4 –Refrigerate the gelatin mixture until it thickens, about 45 minutes.
Step 5 –Coat a 10-inch fluted tube pan with cooking spray.
Step 6 –In a food processor, pulse 2 1/3 cups of the cranberries, the apples, and the orange until they are chopped.
Step 7 –Transfer the fruit mixture to a small bowl and stir in the sugar.
Step 8 –Stir the fruit mixture into the gelatin mixture.
Step 9 –Fold the walnuts, the celery, and the remaining cranberries into the gelatin mixture.
Step 10 –Pour the gelatin mixture into the prepared pan, cover, and refrigerate until it is firm, about 8 hours and up to overnight.
Step 11 –Unmold the gelatin mixture onto a platter.
Step 12 –Serve.
