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Cranbrosia Gelatin Mold

Cranbrosia Gelatin Mold

"Guests 'ooh' and 'aah' when I bring out this fancy fruit-filled ring. Garnished with mint, sugared cranberries and mandarin oranges, it's one brunch show stopper that's pretty enough to serve as a dessert!"
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30 m servings
Serving size has been adjusted!
Original recipe yields 10 servings

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  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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I'm so glad I found this! I used to have the recipe but misplaced it. Have made before in place of traditional cranberry sauce for Thanksgiving. It got rave reviews and everyone asked for the re...

Wonderful version... just like Grandma made when I was little or at least I remember it being like this sweet, a little tart and all good.

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