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Aunt Ceel's Orange Cranberry Gelatin Mold Recipe

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This recipe for Aunt Ceel's Orange Cranberry Gelatin Mold, by , is from The DiSalvatore Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pooky Duffy


1 can (16 oz.) whole cranberry sauce
1 c. orange juice
1 c. cranberry juice
1, 3 oz. pkg. cranberry gelatin
2 T. lemon juice
8 oz. sour cream
1 c. chopped pecans
1 orange, peeled and chopped

1. In pot over medium-high heat, combine cranberry sauce, orange juice, cranberry juice, gelatin, and lemon juice. Cook, stirring occasionally, until mixture comes to a boil.
2. Remove from heat and stir in sour cream.
3. Transfer to bowl; cover and chill until consistency of unbeaten eggs whites, about 1 1/2 hours.
4. Coat a 1 qt. mold with non-stick cooking spray.
5. Stir pecans and orange into gelatin mixture.
6. Pour into mold; cover with plastic wrap.
7. Refrigerate until firm at least 8 hours or overnight.




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