Cranbrosia Gelatin Mold Recipe

Cranbrosia Gelatin Mold Recipe

  • 2 cups fresh or frozen cranberries, coarsely chopped
  • 1 cup sugar
  • 1 (11 ounce) can mandarin oranges
  • 1 (8 ounce) can sliced pineapple
  • 2 envelopes unflavored gelatin
  • 1 cup sour cream
  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners' sugar
  1. In a bowl, combine cranberries and sugar. Let stand for 30 minutes or until sugar is dissolved, stirring occasionally. Drain juice from oranges and pineapple, reserving 3/4 cup juice. Cup pineapple into small pieces. Set fruit aside.
  2. In a small saucepan, sprinkle gelatin over reserved juice; let stand for 1 minute. Cook and stir over low heat until gelatin is dissolved, about 2 minutes. Add to cranberry mixture; stir in the oranges and pineapple. Fold in sour cream.
  3. In a small mixing bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Fold into fruit mixture. Pour into a 6-cup ring mold or 12 individual molds lightly coated with nonstick cooking spray. Refrigerate until set. Unmold before serving.
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