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Cranberry Gelatin Mold
Rocco Fuhrman

Cranberry Gelatin Mold

This Cranberry Gelatin Mold is a delicious, vibrant dessert that combines tart and sweet flavors with a smooth, wobbly texture. It is easy to make and nutrition-conscious, perfect for any meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 6 hours 35 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 45
Ingredients Method Notes

Ingredients
  

  • 2 cups fresh or frozen cranberries
  • ½ cup granulated erythritol or monk fruit sweetener
  • 3 cups water, divided
  • 4 packets (about ¼ cup) unflavored gelatin powder
  • 1 teaspoon orange zest
  • ¼ cup fresh orange juice
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract (optional)

Method
 

  1. In a medium saucepan, combine cranberries with 2 cups of water and sweetener. Bring to a gentle boil, then simmer for 10-15 minutes until cranberries burst.
  2. In a small bowl, sprinkle gelatin over remaining 1 cup of cold water. Let sit for 5-10 minutes to bloom.
  3. Transfer cranberry mixture to a blender. Add orange zest, juice, salt, and vanilla extract. Blend until smooth, straining if desired.
  4. Return smooth cranberry puree to the saucepan. Add bloomed gelatin, whisking over low heat until dissolved (1-2 minutes).
  5. Allow mixture to cool for 15-20 minutes. Lightly spray your mold with non-stick spray.
  6. Pour the cooled mixture into the mold and chill in the refrigerator for at least 4-6 hours or overnight.
  7. To unmold, dip the bottom of the mold in warm water for 10-15 seconds, then invert onto a plate.

Notes

Ensure to properly bloom the gelatin and avoid boiling after adding it. Store in refrigerator and enjoy within 3-5 days.