Food & Cooking Recipes Dessert & Treats Recipes Cranberry-Orange Gelatin 3.7 (13) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 3 hrs 15 mins Servings: 6 Toss that mix; it's just as easy to make flavored gelatin from scratch with a few ingredients. Ingredients 4 envelopes (¼ ounce each) unflavored gelatin 3 cups cranberry-juice cocktail ¾ cup sugar 6 oranges, separated into segments, ½ cup juice reserved Directions In a small saucepan, sprinkle gelatin over 1 cup cranberry juice. Set aside to soften, 5 minutes. Place over low heat until gelatin has dissolved, 4 to 5 minutes. Add sugar; stir gently until dissolved (rub mixture between your fingers to make sure it's smooth), 2 to 3 minutes. Remove from heat. Transfer gelatin mixture to a medium bowl; stir in orange juice and remaining 2 cups cranberry juice. Skim any foam from surface, and refrigerate until just thick enough to hold a line drawn by your finger, 30 to 40 minutes. Arrange orange segments in the bottom of a 1 1/2- to 2-quart gelatin mold or Bundt pan; pour gelatin mixture over oranges. Refrigerate until firm, at least 2 hours. To unmold, dip bottom of mold briefly in hot water, invert onto a plate, and shake firmly to release. Cook's Notes Thickening the gelatin first makes it easy to arrange the oranges exactly as you want them. Don't let the gelatin mixture become hot- it should be just warm to the touch. Print