Layered Cranberry-Quince Mold
- 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.
- 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).
- 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.
- If using mold, unmold gelatin onto a serving platter.*** If desired, garnish with sugared cranberries and mint.
From the Test Kitchen
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)
- Per serving:
- 206 kcal ,
- 6 g fat
- (2 g sat. fat ,
- 3 g polyunsaturated fat ,
- 3 mg chol. ,
- 124 mg sodium ,
- 36 g carb. ,
- 1 g fiber ,
- 34 g sugar ,
- 2 g pro.