Cranberry Gelatin Mold with Topping
Cranberry Ice Cream Mold
Marilou Robinson, of Portland, Ore., contributed this recipe. This beautiful mold, decorated with dainty cranberry-sauce cutouts, is something Marilou likes to serve company. "It's great because you can do it ahead of time and put it in the back of the refrigerator, then unmold it just before serving," she says.
- Early in the day or a day ahead:Place ice cream in very large bowl; let soften at room temperature.
- Meanwhile, in 2-quart saucepan, evenly sprinkle gelatin over cranberry juice; let stand 1 minute to soften gelatin slightly. Remove jellied cranberry sauce from can in one piece. Using knife, cut four 1/4-inch-thick slices from cranberry sauce; wrap and refrigerate to use for garnish.
- Over medium heat, heat cranberry-juice mixture and remaining cranberry sauce until gelatin dissolves and cranberry sauce melts, stirring occasionally. Remove saucepan from heat; cool 15 minutes.
- Add cranberry mixture to softened ice cream, stirring until mixture is blended and smooth. Pour ice-cream mixture into 10-cup ring mold and refrigerate at least 6 hours or overnight.
- To serve, unmold gelatin mold onto large platter. Using medium-size canapÉ cutters, cut decorative shapes from sliced jellied cranberry sauce. Garnish top of mold with whipped topping, jellied cranberry sauce cutouts, and mint leaves.
- Each serving without garnish: About 235 calories, 7 g fat, 30 mg cholesterol, 70 mg sodium.
Video: 🌿Cranberry sauce - home made
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