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Waldorf Orange Cinnamon Holiday Mold

Total Time

Prep: 15 min. + chilling

Makes

12 servings

My family prefers this to traditional cranberry gelatin molds. The cinnamon zing really complements ham and turkey. —Nancy Heishman, Las Vegas, Nevada
Waldorf Orange Cinnamon Holiday Mold Recipe photo by Taste of Home

Ingredients

  • 2 packages (3 ounces each) cherry gelatin
  • 1/2 cup Red Hots
  • 1/3 cup sugar
  • 1-1/2 cups water
  • 1-3/4 cups orange juice
  • 1/3 cup sour cream
  • 1-1/2 cups orange sections, chopped
  • 1 medium apple, peeled and finely chopped
  • 1/2 cup chopped pecans

Directions

  1. Place gelatin in a large bowl. In a small saucepan, combine Red Hots, sugar and water. Cook and stir until candies are dissolved and mixture comes to a boil. Stir into gelatin. Stir in orange juice and sour cream. Refrigerate until thickened, 30-45 minutes. Stir in oranges, apple and pecans. Pour into a 6-cup ring mold coated with cooking spray. Refrigerate until firm, about 4 hours. Unmold onto a platter.

Nutrition Facts

1/2 cup: 186 calories, 5g fat (1g saturated fat), 2mg cholesterol, 35mg sodium, 36g carbohydrate (31g sugars, 1g fiber), 2g protein.

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