Spicy Citrus Gelatin Mold |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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âThis old family recipe is delicious served with ham or turkey,â shares Joan Hallford from North Richland Hills, Texas. âThe sour cream dressing adds a nice tang and everyone comes back for seconds when I serve it.â Ingredients:
2 cans (11 ounces each) mandarin oranges |
1 cinnamon stick (3 inches) |
8 whole cloves |
1/8 teaspoon salt |
1 package (.3 ounce) sugar-free lemon gelatin |
1 package (.3 ounce) sugar-free orange gelatin |
1 cup cranberry juice |
1/4 cup lemon juice |
dressing: |
1 cup (8 ounces) fat-free sour cream |
1 tablespoon orange juice |
1 tablespoon honey |
2 teaspoons grated orange peel |
1/8 teaspoon salt |
Directions:
1. Drain oranges, reserving juice; set oranges aside. Add enough water to juice to measure 2-1/2 cups; pour into a large saucepan. Add the cinnamon stick, cloves and salt. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Cool slightly. Strain liquid; discard spices.
2. Return liquid to pan and return to a boil. In a large bowl, combine the lemon and orange gelatins; add boiling liquid and stir until dissolved. Stir in cranberry and lemon juices. Cover and refrigerate until syrupy, about 45 minutes. Fold in mandarin oranges. Transfer to a 1-1/2-qt. mold coated with cooking spray. Cover and refrigerate until firm.
3. In a small bowl, combine dressing ingredients. Unmold gelatin onto a serving platter; serve with dressing. Yield: 8 servings.
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