How to Remold Jellied Cranberry Sauce

Jellied cranberry sauce can be remolded.

Commercial jellied cranberry sauce in a can has been a staple of the holiday table for decades. It is usually served in the ridged cylindrical shape that it has from being in the can, or else sliced and cut into shapes with cookie cutters. But you can take the whole can of jellied sauce and make it into something far more interesting looking than a cylinder. With a few simple additional ingredients and a small amount of work, you can remold the jelly into an attractive looking side dish for your turkey dinner.

Things You'll Need

• 1 can jellied cranberry sauce
• Double boiler
• Spoon
• Mold
• Refrigerator
• 1 package raspberry powdered gelatin
• 1 cup boiling water
• 1/2 cup cold water
• 1 small orange
• 1/2 cup crushed drained pineapple
• 1/4 cup chopped nuts
• Bowl
• Cherry gelatin powder (3 ounce package)
• Water
• Cream cheese (3 ounce package)
• Knife
• Spatula

Instructions

Remolding Plain Jellied Cranberrry Sauce

1. 

   Gently heat the jellied sauce on the stove.

   Take a can of jellied cranberry sauce and remove the jellied sauce from the can. Put it in the top part of a double boiler and melt over low heat.

2. 

   Use a spoon to break up the cranberry jelly.

   Break up the jellied sauce with a spoon, mixing gently. Continue to heat and mix the jelly until it is uniformly soft.

3. 

   Refrigerate or freeze the mold until firm.

   Take the softened cranberry sauce out of the pan and place it in a mold. Refrigerate or freeze until firm.

Cranberry Mold With Fruit and Nuts

1. 

   Make a mold with jellied sauce and raspberry gelatin.

   To create a more elaborate jellied cranberry sauce mold, dissolve one package of raspberry gelatin into a cup of just-boiled water. Stir to combine.

2. 

   Add a half cup of cold water.

   Then add a half cup of cold water. Refrigerate the mixture until thickened.

3. 

   Dice a small orange to add to the mold.

   Meanwhile peel and dice a small orange and drain half a cup of canned crushed pineapple. Also prepare a quarter of a cup of chopped nuts.

4. 

   Crushed pineapple and chopped nuts are also added to this mold.

   When the refrigerated mixture is thick but not set, stir in the orange, pineapple and nuts as well as one can of jellied cranberry sauce.

5. 

   Set the mixture in a mold or a bowl.

   Refrigerate in a mold or bowl until set and firm.

Cranberry Mold With Cream Cheese

1. 

   Cherry gelatin helps reset the cranberry sauce in this mold.

   Another molded dessert idea using canned jellied cranberry sauce also uses gelatin powder. Take a 3 ounce package of cherry gelatin and prepare according to the directions on the package.

2. 

   Beat the gelatin mixture and cream cheese.

   Then add a 3 ounce package of softened cream cheese to the cherry gelatin mixture. Beat thoroughly until completely mixed.

3. 

   Cut the jellied cranberry sauce into cube shapes.

   Unmold your can of jellied cranberry sauce and carefully cut it into small cubes with a knife. The cubes should be about 1/2 inch in size.

4. 

   Fold the cranberry jelly cubes into the gelatin and cream cheese with a spatula.

   Mix the cubes into the gelatin-cream cheese mixture, taking care not to break them. Try folding them in with a spatula.

5. 

   Refrigerate the gelatin mold until it is firm.

   Pour the whole mixture into a mold and refrigerate until firm.

References

• Kitchenhacker.net: Hacking Canned Cranberry Sauce
• Food.com: Cranberry Sauce Mold
• Cooks.com: Jellied Cranberry Sauce Recipe