Remolding Plain Jellied Cranberrry Sauce

1. Take a can of jellied cranberry sauce and remove the jellied sauce from the can. Put it in the top part of a double boiler and melt over low heat.

2. Break up the jellied sauce with a spoon, mixing gently. Continue to heat and mix the jelly until it is uniformly soft.

3. Take the softened cranberry sauce out of the pan and place it in a mold. Refrigerate or freeze until firm.

Cranberry Mold With Fruit and Nuts

1. To create a more elaborate jellied cranberry sauce mold, dissolve one package of raspberry gelatin into a cup of just-boiled water. Stir to combine.

2. Then add a half cup of cold water. Refrigerate the mixture until thickened.

3. Meanwhile peel and dice a small orange and drain half a cup of canned crushed pineapple. Also prepare a quarter of a cup of chopped nuts.

4. When the refrigerated mixture is thick but not set, stir in the orange, pineapple and nuts as well as one can of jellied cranberry sauce.

5. Refrigerate in a mold or bowl until set and firm.

Cranberry Mold With Cream Cheese

1. Another molded dessert idea using canned jellied cranberry sauce also uses gelatin powder. Take a 3 ounce package of cherry gelatin and prepare according to the directions on the package.

2. Then add a 3 ounce package of softened cream cheese to the cherry gelatin mixture. Beat thoroughly until completely mixed.

3. Unmold your can of jellied cranberry sauce and carefully cut it into small cubes with a knife. The cubes should be about 1/2 inch in size.

4. Mix the cubes into the gelatin-cream cheese mixture, taking care not to break them. Try folding them in with a spatula.

5. Pour the whole mixture into a mold and refrigerate until firm.