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Citrus Cranberry Jelly Mold

Makes: 8  to 10  servings Prep 15 mins Chill 6 hrs  to overnight Start to Finish 6 hrs 30 mins
Citrus Cranberry Jelly Mold


  • 5 teaspoons  unflavored gelatin
  • 1 tablespoon  orange zest, plus more for garnish
  • 1 1/2 cups  fresh orange juice (about 5 oranges)
  • 3 tablespoons  grated peeled ginger
  • 1 10 ounce bag fresh or frozen cranberries
  • 1 3/4 cups  sugar
  • Vegetable cooking spray
  • 3 tablespoons  diced candied ginger, for garnish


1. In a small bowl, sprinkle gelatin over 1/2 cup water; set aside. In a small saucepan, combine zest, 3/4 cup juice and the grated ginger. Bring to a boil. Let cool 15 minutes.

2. Meanwhile, in a food processor, pulse together cranberries and sugar until coarsely chopped. Transfer to a medium saucepan and add remaining 3/4 cup juice. Bring to a boil. Reduce to a simmer and cook, stirring occasionally, until cranberries are just softened, about 15 minutes. Remove from heat. Add gelatin and stir until completely dissolved. Strain orange ginger mixture through a fine mesh sieve into cranberry mixture, pressing to extract all the juices (discard pulp).

3. Coat a 1 quart mold with cooking spray and fill with cranberry mixture. Cover and refrigerate at least 6 hours or overnight.

4. To unmold, quickly dip outside of mold several times into very warm water. Loosen edges with a knife and turn onto a serving platter. Garnish with zest and candied ginger, if desired. Makes 8 to 10 servings.

Nutrition Facts

  • Servings Per Recipe 8
  • cal.(kcal)195,
  • carb.(g)50,
  • fiber(g)2,
  • pro.(g)1,
  • sodium(mg)5,
  • Percent Daily Values are based on a 2,000 calorie diet