Indulge in a delightful culinary journey with Sunny's Apple and Ginger Cranberry Jelly Molds, where sweet apples, zesty ginger, and tart cranberries harmonize in a symphony of flavors. These visually stunning molds are not only a treat for the taste buds but also a feast for the eyes, adding a touch of elegance to any gathering.
With three enticing variations to choose from, this recipe caters to diverse preferences. The classic Apple and Ginger Jelly Mold offers a perfect balance of sweet and tangy, while the Cranberry Apple Jelly Mold adds a vibrant pop of color and a burst of tartness. For those seeking a unique flavor experience, the Ginger Cranberry Jelly Mold is a delightful fusion of sweet, spicy, and tangy notes.
Each variation is meticulously crafted using fresh, seasonal ingredients, ensuring the jelly molds are bursting with natural flavors. The detailed instructions guide you through every step of the process, from preparing the fruits to creating the perfect jelly consistency.
These versatile jelly molds are perfect for various occasions. Serve them as an elegant dessert, a refreshing snack, or a delightful addition to a cheeseboard. Their vibrant colors and intricate molds make them ideal for festive gatherings, adding a touch of sophistication and charm to your table.
CRANBERRY MOLDS
Steps:
- In a medium saucepan, bring the cranberry juice to a boil. Transfer to a medium mixing bowl and pour in the gelatin. Stir until gelatin is completely dissolved. Stir in vodka. Chill 1 1/2 to 2 hours in the refrigerator until it begins to set. Stir in remaining ingredients. Divide into 12 (4-ounce) molds. Refrigerate at least 4 hours to set.
- Remove from molds by first running the tip of a sharp knife around the edge of the mold to loosen side. Then dip the bottom of mold in a bowl of warm water. Invert onto a plate. Serve garnished with fresh cranberries and a sprig of fresh mint
CRANBERRY JELLY
Provided by Food Network Kitchen
Categories side-dish
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Put the cranberries in a saucepan. Remove wide strips of zest from 1/2 orange with a peeler; add to the saucepan with the juice of both oranges (about 1/2 cup). Add the sugar, coriander, a pinch of salt and 1 cup water. Bring to a simmer over medium heat; cook, stirring occasionally, until the berries burst and the sauce thickens, 15 to 20 minutes.
- Remove from the heat and remove the orange zest; stir in the vanilla. Transfer to a blender and puree until smooth. Strain through a fine-mesh sieve into a serving dish, pushing the sauce through with a rubber spatula. Refrigerate until set, at least 3 hours.
SUNNY 'S CRANBERRY MOJITO PITCHER
Provided by Sunny Anderson
Categories beverage
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Combine the cranberry juice, agave and mint in a medium saucepan over medium heat just until it comes to a boil. Whisk to combine, then cover and steep until the cranberry juice tastes like mint, 3 to 5 minutes. If not sweet enough for your liking, add a bit more syrup. Strain out the mint and pour the liquid into a pitcher.
- Stir the rum and lime juice into the pitcher and refrigerate until cold.
- To serve, add 3 to 4 mint leaves, a few cranberries and ice to lowball or wine glasses. Pour in the chilled drink, then top off with a splash of sparkling water or ginger ale. Enjoy!
CRANBERRY FRUIT MOLD
This special gelatin salad takes the place of ordinary cranberry sauce on my Thanksgiving table. Grapes and mandarin oranges make it deliciously different. -Kristy Duncan, Southfield, North Carolina
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 10-12 servings.
Number Of Ingredients 6
Steps:
- In a bowl, dissolve gelatins in boiling water. Gently stir in ginger ale. Refrigerate until slightly thickened, about 1-1/2 hours. Stir in grapes and oranges. Transfer to a 5-cup mold coated with cooking spray. Cover and refrigerate until firm. Invert onto a serving plate.
Nutrition Facts : Calories 97 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 36mg sodium, Carbohydrate 24g carbohydrate (23g sugars, Fiber 0 fiber), Protein 2g protein.
CRANBERRY JELL-O MOLD
"With a heavy meal, this cool refreshing salad with tart cranberry flavor is a welcome side dish," jobs Jane Walker of Dewey, Arizona. "Plus, it has an eye-catching rosy color that brightens any festive meal."
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8-10 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, dissolve gelatin in water. Stir in cranberry sauce and pineapple. Cover and refrigerate for 1 hour or until slightly thickened. Stir in nuts. Pour into a 1-1/2-qt. gelatin mold coated with cooking spray. Refrigerate until set. Unmold onto a serving platter. Serve with sour cream if desired.
Nutrition Facts : Calories 222 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 49mg sodium, Carbohydrate 37g carbohydrate (29g sugars, Fiber 2g fiber), Protein 3g protein.
CRANBERRY JELLY IN A MOLD
Provided by George Duran
Categories side-dish
Time 4h20m
Yield 8 to 10 servings
Number Of Ingredients 5
Steps:
- In a saucepan over medium-high heat, cook the cranberries, 2 cups cranberry juice, and sugar until the mixture is bubbling and the cranberries have burst. Meanwhile, sprinkle the gelatin over the remaining 1/4 cup cranberry juice to soften. Whisk the gelatin mixture into the hot cranberries. Strain this into a bowl and let cool. Spray your mold with nonstick cooking spray and pour the cooled juice into the mold. Refrigerate for at least 3 hours or overnight. To unmold, briefly dip the mold into hot water to loosen it.
SUNNY'S GINGER MOLASSES COOKIES
Steps:
- Blend the wet: In a stand mixer with the paddle attachment or in a large bowl using a hand mixer on medium, blend the sugar and butter until lighter in color and fluffy. Add the molasses and ginger and blend until smooth. Then add in the egg and blend until incorporated.
- Add the dry: In a large bowl, whisk together the flour, baking powder and pumpkin pie spice. Reduce the mixer speed and add the flour mixture in 3 parts, slowly blending and scraping the sides of the bowl to include all the dough. Refrigerate for 30 minutes.
- Roll, bake and top: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment. Pour enough sugar into a small bowl to dust the cookies (about 1/3 cup).
- Using a small melon baller or ice scream scoop, make 24 balls of cookie dough and roll each in the sugar to coat on all sides. Place the balls on the prepared baking sheets 1 inch apart and gently press each down.
- Bake until the bottoms and edges are browned slightly, about 12 minutes; remove from the oven and immediately push a ginger candy in the center of each cookie so that it cools with it locked in place. Slide the cookies off the sheet by pulling the parchment paper off the sheet and onto a cooling rack. Cool before serving. Store in an airtight container for up to 6 days.
CRANBERRY GELATIN MOLD
Tangy and fruity, this festive gelatin mold is not only easy to prepare but pretty, too. Once they've tried it, your family will request it again and again.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, dissolve gelatin in boiling water. Stir in cranberry sauce and lemon juice until blended. Chill until partially set. , Stir in pineapple and celery. Pour into a 6-cup ring mold coated with cooking spray. Refrigerate until firm. Unmold onto a serving platter.
Nutrition Facts : Calories 174 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 479mg sodium, Carbohydrate 33g carbohydrate (18g sugars, Fiber 1g fiber), Protein 12g protein. Diabetic Exchanges
Tips:
- Prepare your ingredients: Before you start cooking, make sure you have all of your ingredients measured and prepped. This will help you stay organized and avoid any scrambling.
- Use fresh, ripe apples: The quality of your apples will greatly affect the flavor of your jelly. Choose firm, ripe apples that are free of blemishes.
- Peel and core your apples: Before cooking the apples, you will need to peel and core them. This can be done by hand or with a kitchen tool.
- Cook the apples until they are soft: The apples should be cooked until they are soft enough to easily mash with a fork. This will help the jelly to set properly.
- Add the cranberries: Once the apples are cooked, add the cranberries. Cranberries will add a tart flavor to the jelly.
- Add the ginger: Ginger will add a spicy flavor to the jelly. You can use fresh ginger or ground ginger.
- Add the sugar: Sugar will help the jelly to set and will also add sweetness.
- Bring the mixture to a boil: Bring the mixture to a boil over medium heat. Stir constantly to prevent scorching.
- Reduce the heat and simmer: Once the mixture has come to a boil, reduce the heat to low and simmer for about 20 minutes. This will help the flavors to meld and the jelly to thicken.
- Test the jelly: After 20 minutes, test the jelly to see if it has set. To do this, place a small amount of jelly on a cold plate. If the jelly wrinkles when you push your finger through it, it is ready. If it is still too runny, continue to simmer for a few more minutes.
- Pour the jelly into molds: Once the jelly has set, pour it into molds. You can use any type of mold you like, such as ramekins, jars, or molds.
- Chill the jelly: Place the jelly molds in the refrigerator to chill for at least 4 hours. This will help the jelly to set completely.
Conclusion:
Making apple and ginger cranberry jelly molds is a fun and easy way to enjoy the flavors of fall. This recipe is simple to follow and can be made with just a few ingredients. The jelly is tart, sweet, and spicy, and it is perfect for spreading on toast, crackers, or muffins. It also makes a great gift for friends and family.
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