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Frosty Cherry Cranberry Mold Recipe
|Maraschino cherries||8 Ounce|
|Cherry flavored gelatin||3 Ounce|
|Canned jellied cranberry sauce||1 Pound|
|Lemon juice||4 Tablespoon|
|Heavy cream||1 Cup (16 tbs)|
|Grated lemon peel||1⁄4 Teaspoon|
|Salad dressing/Mayonnaise||1⁄3 Cup (5.33 tbs)|
|Chopped walnuts||1⁄3 Cup (5.33 tbs)|
|Water||1 Cup (16 tbs)|
Calories 255 Calories from Fat 106
% Daily Value*
Total Fat 12 g18.4%
Saturated Fat 5 g24.9%
Trans Fat 0 g
Cholesterol 27.4 mg9.1%
Sodium 87.2 mg3.6%
Total Carbohydrates 37 g12.2%
Dietary Fiber 1.7 g6.9%
Sugars 33.5 g
Protein 2 g4.7%
Vitamin A 6.4% Vitamin C 5.5%
Calcium 3% Iron 2.3%
*Based on a 2000 Calorie diet
Add enough water to cherry syrup to measure 1 1/2 cups.
Heat to boiling.
Remove from heat and immediately dissolve gelatin in hot mixture.
Add cranberry sauce and 3 tbs.lemon juice.
Beat slowly with rotary beater until well blended.
Chill until slightly thickened.
Fold in chopped cherries.
Turn into lightlyoiled 6 cup mold.
Freeze until firm.
Whip cream with sugar and lemon peel until stiff.
Fold in remaining 1 tbs.lemon juice, salad dressing or mayonnaise and walnuts.
Spread over frozen cherry layer, freeze until firm.
Unmold onto salad greens, garnish with fresh mint and additional cherries, if desired.
This is great with Thanksgiving dinner