Buffet Cranberry Mold Recipe
Buffet Cranberry Mold seriously looks yummy. Buffet Cranberry Mold gets a 5 in my books. Don€™t miss this!
Ingredients
| Unflavored gelatin | 1 | |
| Water | ||
| 2 6-ounce packages strawberry-flavor gelatin | ||
| 3 medium-sized oranges | ||
| Cranberries | 1 12 Ounce, frozen | |
| Sugar | 1 1/2 Cup (16 tbs) | |
Directions
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.
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.
Chef
