Now I’m not saying I’m a food snob, but somehow I never thought I would be posting a recipe for a jello mold on my blog. This Cranberry Jello Mold holds a special place on my Thanksgiving buffet and in our hearts. I first made it for us when we were living in Florida, newly married and unable to make it back home that Thanksgiving.
The recipe probably came from a holiday magazine I had picked up. Through the years I have played with the original recipe, adding more fruit and changing the gelatin flavors.
The original recipe called for any red jello as I recall. So I’ve tried all the red ones. Several years ago I found cranberry and cran-raspberry jello, but I no longer see them in the stores.
There’s not much you can do to ruin jello with the exception of changing the amount of liquid required for it to gel.
This refreshing chilled mold is the perfect complement to all the rich, buttery and starch filled dishes we love to eat at the holiday meal.
So before you think you’re above serving jello try this vibrant sweet and crunchy Cranberry Jello Mold at your next holiday feast…I’ll never tell.
Cranberry Jello Mold (makes two 6 cup molds)
3-3oz. packages Jello Gelatin, any red flavor ( I used 2 pkgs raspberry and 1 pkg black cherry) Note: Since this was written I have now find cranberry flavored jello is available around Thanksgiving, if you look hard you may be lucky.)
3 cups boiling water
1 and ¼ cups pineapple juice
1-16 oz can whole berry cranberry sauce
1-16 oz can crushed pineapple, drained
3 cups diced apples (peeled)
1 cup coarsely chopped walnuts
2 -16 oz cans mandarin oranges, drained
Directions:
Dissolve gelatin in boiling water. Add pineapple juice and cranberries. Chill until slightly thickened. Stir in remaining ingredients. Pour into two 6-cup molds. Chill until firm. Unmold onto a lettuce lined platter and garnish with fresh oranges, kumquats, or small apples.