Buffet Cranberry Mold Recipe

Buffet Cranberry Mold seriously looks yummy. Buffet Cranberry Mold gets a 5 in my books. Don€™t miss this!


MethodMain Ingredient


 Unflavored gelatin2 Teaspoon (1 Envelope)
 Water3 Tablespoon
 Strawberry gelatin12 Ounce (2 Packages, 6 Ounce Each)
 Orange3 Medium
 Fresh cranberries12 Ounce (1 Package, Fresh Or Frozen)
 Sugar1 1⁄2 Cup (24 tbs)

Nutrition Facts

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


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.