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Layered Cranberry-Quince Mold

Makes: 12 servings
Prep 40 mins Chill 7 hrs
Layered Cranberry-Quince Mold
  • 2 3  ounce packages  lemon-flavor gelatin
  • 1/2  cup  sugar
  • 1 1/2  cups  boiling water
  • 1 1/2  cups  cranberry-raspberry juice
  • 1/2  of a 14-ounce can (about 2/3 cup) whole cranberry sauce
  • 1 1.3 ounce envelope  whipped dessert topping mix
  • 1 1/4  cups  finely chopped quince (1 large)
  • 1/3  cup  sour cream
  • 1/4  cup  chopped toasted walnuts
  •  Sugared cranberries (optional)*
  •  Fresh mint (optional)

1. In a large bowl stir together gelatin and sugar. Add the boiling water, stirring for 2 to 3 minutes or until gelatin and sugar are dissolved. Stir in cranberry-raspberry drink. Transfer 1 3/4 cups of the gelatin mixture to a medium bowl; cover and chill for 30 to 45 minutes or until partially set (the consistency of unbeaten egg whites). Cover the remaining gelatin mixture; set aside at room temperature.

2. Fold cranberry sauce into partially set gelatin mixture; pour into an 8-cup ring mold or 2-quart square baking dish.** Cover and chill about 30 minutes or until almost firm. Chill the remaining gelatin mixture about 30 minutes or until partially set (the consistency of unbeaten egg whites).

3. Meanwhile, prepare topping mix according to package directions. Fold prepared topping, quince, sour cream, and walnuts into partially set gelatin mixture. Spoon over chilled cranberry sauce-gelatin layer in mold or dish. Cover and chill about 6 hours or until firm.

4. If using mold, unmold gelatin onto a serving platter.*** If desired, garnish with sugared cranberries and mint.

From the Test Kitchen*Tip:
  • To make sugared cranberries, freeze fresh cranberries; roll in sugar until coated.
  • You can prepare this recipe in 12 individual 3/4-cup molds or ramekins. Layer as directed; chilling times may be slightly less.
  • For easier unmolding, set mold in a large bowl filled with warm water for 10 seconds. Using a thin spatula, loosen gelatin mixture from sides of mold. Invert a plate over mold; turn over plate and mold together. Gently remove mold. If using a baking dish, leave gelatin mixture in dish and cut into squares.
To Make Ahead:
  • Prepare as directed, except chill for up to 24 hours.
Nutrition Facts (Layered Cranberry-Quince Mold)
  • Servings Per Recipe 12,
  • cal. (kcal) 206,
  • Fat, total (g) 6,
  • chol. (mg) 3,
  • sat. fat (g) 2,
  • carb. (g) 36,
  • Polyunsaturated fat (g) 3,
  • fiber (g) 1,
  • sugar (g) 34,
  • pro. (g) 2,
  • vit. A (IU) 49,
  • vit. C (mg) 12,
  • Riboflavin (mg) 0,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 124,
  • Potassium (mg) 44,
  • calcium (mg) 10,
  • Percent Daily Values are based on a 2,000 calorie diet

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