Apple-Cinnamon Gelatin Recipe

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This ruby-red gelatin is a festive addition to your holiday spread. Cinnamon red-hot candies add a unique flavor.—Suzy Horvath, Gladstone, Oregon
TOTAL TIME: Prep: 30 min. + chilling
MAKES:8 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 8 servings


  • 2 packages (3 ounces each) cranberry gelatin
  • 1-1/2 cups water
  • 3 tablespoons red-hot candies
  • 1-1/2 cups cold water
  • 2 medium tart apples, peeled and chopped
  • 1 package (8 ounces) cream cheese, softened

Nutritional Facts

1 slice equals 212 calories, 10 g fat (6 g saturated fat), 31 mg cholesterol, 132 mg sodium, 28 g carbohydrate, 1 g fiber, 4 g protein.


  1. Place gelatin in a large bowl. In a small saucepan, combine water and candies. Cook and stir until candies are dissolved and mixture comes to a boil. Stir into gelatin. Stir in cold water.
  2. Set aside 1 cup gelatin mixture; let stand at room temperature. Refrigerate remaining gelatin until set but not firm. Fold in apples; pour into a 6-cup mold coated with cooking spray. Refrigerate for 30 minutes or until firm.
  3. In a small bowl, beat cream cheese until smooth. Gradually beat in reserved gelatin; carefully spoon over apple layer. Cover and refrigerate for at least 6 hours. Unmold onto a serving platter. Yield: 8 servings.
To Make Ahead: Gelatin can be made a day in advance and unmolded a few hours before serving.
Originally published as Apple-Cinnamon Gelatin in Taste of Home Christmas Annual Annual 2010, p89

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