Buffet Cranberry Mold
|Unflavored gelatin||2 Teaspoon (1 Envelope)|
|Strawberry gelatin||12 Ounce (2 Packages, 6 Ounce Each)|
|Fresh cranberries||12 Ounce (1 Package, Fresh Or Frozen)|
|Sugar||1 1⁄2 Cup (24 tbs)|
1. In 4-quart saucepan, evenly sprinkle unflavored gelatin over 2 cups water; let stand 1 minute to soften slightly. Over medium heat, cook, stirring, until gelatin dissolves and mixture boils. Remove from heat; stir in strawberry gelatin until dissolved. Stir in 3 cups cold water. Refrigerate until mixture mounds slightly when dropped from a spoon, about 1 hour.
2. Meanwhile, remove peel and white membrane from oranges; chop oranges and place in bowl. Chop cranberries; add with sugar to oranges. Stir mixture until sugar is dissolved.
3. Fold fruit mixture into thickened gelatin. Pour into 12-cup Bundt pan or mold. Cover and refrigerate until set, about 3 hours.
Serving size: Complete recipe
Calories 2827 Calories from Fat 13
% Daily Value*
Total Fat 2 g2.5%
Saturated Fat 0.18 g0.91%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2121 mg88.4%
Total Carbohydrates 702 g234%
Dietary Fiber 28.9 g115.6%
Sugars 660.7 g
Protein 31 g62.4%
Vitamin A 28.9% Vitamin C 489.4%
Calcium 27.3% Iron 8.3%
*Based on a 2000 Calorie diet