Cranberry Mandarin Mold, Barb's

Cranberry Mandarin Mold, Barb's Recipe

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Megan Stewart


Recipe from Barb's recipes!


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  • 2
    envelopes unflavored gelatin (i use knox)
  • 3 c
    cranberry juice cocktail
  • 16 oz
    canned cranberry sauce
  • 16 oz
    can mandarin oranges, drained

  • ·
    chicory or curly leaf lettuce
  • ·
    additional drained mandarin oranges

How to Make Cranberry Mandarin Mold, Barb's


  1. Sprinkle gelatin over 1/2 cup cranberry juice in medium saucepan. Let stand 1 minute to soften. Stir over low heat about 5 minutes until liquid is almost boiling and gelatin is completely dissolved. Add cranberry sauce and stir until sauce melts. Pour into large bowl, add remaining juice. Pour 1/4 cup mixture into a 6 cup mold. Chill until thick but not firm. Lightly press in some oranges. Chill remaining mixture in the bowl 1-1 1/2 hours until thickened to the consistency of uneaten egg whites. Fold in remaining oranges. Pour into mold. Chill overnight. Unmold on lettuce lined serving plate. Garnish with mandarin oranges.
  2. Note:
    I would add chopped pecans, and make in 9x13, top with dollop of whipped cream on each serving.

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About Cranberry Mandarin Mold, Barb's

Course/Dish: Fruit Sides
Main Ingredient: Fruit
Regional Style: American

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