This classic Cranberry Mold is a refreshing, sweet, and tart dish that’s a perfect addition to any holiday table. With a mix of cranberries, gelatin, and fruits, it offers a beautiful, vibrant presentation and a flavorful contrast to savory holiday meals like turkey or ham. It’s easy to prepare ahead of time, making it a great stress-free side dish for Thanksgiving or Christmas.
Ingredients
- 1 can (14 oz) whole berry cranberry sauce
- 1 package (3 oz) raspberry or cherry-flavored gelatin
- 1 cup boiling water
- ½ cup cold water
- 1 can (8 oz) crushed pineapple, drained
- ½ cup chopped walnuts or pecans (optional)
- ½ cup diced celery (optional)
- 1 tablespoon lemon juice
Directions
- Dissolve Gelatin: In a large bowl, dissolve the raspberry or cherry-flavored gelatin in 1 cup of boiling water. Stir until completely dissolved.
- Add Cold Ingredients: Stir in ½ cup cold water and 1 tablespoon of lemon juice. Let the mixture cool slightly.
- Mix the Filling: Add the whole berry cranberry sauce and the drained crushed pineapple. If using, fold in chopped walnuts or pecans and diced celery for extra texture.
- Mold and Refrigerate: Pour the mixture into a gelatin mold or a decorative serving dish. Refrigerate for at least 4 hours, or until fully set.
- Unmold and Serve: To release the mold, dip the bottom of the mold into warm water for a few seconds and then invert it onto a serving platter. Serve chilled as a bright, flavorful side dish.