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Citrus Mold Maraschino Recipe
|Cold water||1 1⁄4 Cup (20 tbs)|
|Quartered maraschino cherries||1⁄2 Cup (8 tbs), quartered|
|Drained mandarin oranges||1⁄2 Cup (8 tbs)|
|Seedless green grapes||1⁄2 Cup (8 tbs) (Use Small Variety)|
|Unflavored gelatin||3 Tablespoon (3 Envelopes)|
|Sugar||3⁄4 Cup (12 tbs)|
|Maraschino cherry soup||1 Cup (16 tbs)|
|Grapefruit juice||2⁄3 Cup (10.67 tbs)|
|Lemon juice||2⁄3 Cup (10.67 tbs)|
|Orange juice||2⁄3 Cup (10.67 tbs)|
|Lime juice||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1599 Calories from Fat 13
% Daily Value*
Total Fat 1 g2.3%
Saturated Fat 0.29 g1.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 125.4 mg5.2%
Total Carbohydrates 373 g124.4%
Dietary Fiber 14.4 g57.4%
Sugars 340.5 g
Protein 43 g86.4%
Vitamin A 27.6% Vitamin C 448.9%
Calcium 29.9% Iron 18.2%
*Based on a 2000 Calorie diet
Stir over low heat until gelatin is dissolved.
Mix in remaining water and pour one half of the gelatin into a 2-quart charlotte mold or souffle dish; chill until almost set, but not firm.
Set remaining gelatin aside.
Lightly mark gelatin layer into quarters with a wooden pick.
Arrange cherries in two opposite quarters, mandarin oranges in third, and grapes in fourth.
Carefully pour remaining dissolved gelatin over fruits and chill until almost set, but not firm.
Meanwhile, combine 3 envelopes gelatin and the sugar in a saucepan.
Mix well and stir in the remaining ingredients.
Set over low heat until sugar and gelatin are dissolved, stirring constantly.
Turn into a bowl and set over ice and water, stirring frequently, until mixture is slightly thickened.
Then beat with a hand rotary or electric beater until very light and fluffy.
Turn into mold, covering fruit layer.
Chill until firm, about 3 hours.
Unmold onto a chilled serving plate.
Garnish the plate with stemmed maraschino cherries and green grapes.
If a glaze for cherries and grapes is desired, lightly brush each with light corn syrup.