Holiday & Seasonal Recipes : Cranberries Last Updated: Jul 5th, 2009 - 19:30:16 Mandarin-Cranberry Ring By Sandra Woodruff  Printer friendly page Yield: 10 servings 2 packages (4 serving size) sugar-free cranberry or raspberry gelatin mix 1 1/4 cups boiling water 2 cans (11 ounces each) mandarin oranges in juice or light syrup 1-pound can whole-berry cranberry sauce 1/2 cup chopped walnuts 1. Place the gelatin in a large heatproof bowl, add the boiling water, and stir for 2 minutes, or until the gelatin is completely dissolved. Set aside. 2. Drain the juice from the oranges into a 2-cup measure, and add enough cold water to bring the volume to 1 1/4 cups. Add the juice-water mixture to the hot gelatin mixture and stir to mix well. 3. Place the gelatin in the refrigerator and chill for about 40 minutes, or until the gelatin is the consistency of raw egg whites. Stir the drained oranges, cranberry sauce, and walnuts into the gelatin. Spread the mixture evenly into a 6-cup ring mold or bundt pan lightly coated with nonstick cooking spray. 4. Cover the gelatin and refrigerate for at least 6 hours, or until firm. Unmold* the gelatin onto a serving plate. Slice and serve chilled. Alternatively, pour the gelatin into an 8-inch square dish, chill until firm, and cut into squares to serve. Nutritional Facts (per serving) Calories: 132 Carbohydrates: 24 g Fiber: 1.4 g Fat: 3.5 g Sat. Fat: 0.2 g Cholesterol: 0 mg Protein: 2 g Sodium: 56 mg Calcium: 10 mg Diabetic exchanges: 1 1/2 carbohydrate, 1/2 fat *To unmold the ring, loosen the edges of the gelatin with a knife. Place a serving platter upside down over the mold, and invert the mold onto the platter. It should slide out easily. If it does not, dip the mold in warm (not hot) water for 5 to 10 seconds before unmolding. © Copyright 2005 by eatsmarttoday.com Top of Page