Cherry Mincemeat Mold Recipe

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This gelatin has a touch of sweetness from dark cherries and a nice crunch from apples and nuts. Its red color makes it festive for December meals.—Nella Parker, Hersey, Michigan
TOTAL TIME: Prep: 15 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 8 servings


  • 1 can (15 ounces) pitted dark sweet cherries
  • 2 packages (3 ounces each) cherry gelatin
  • 2 cups boiling water
  • 2 tablespoons lemon juice
  • 1/2 cup chopped tart apple
  • 1/2 cup prepared mincemeat
  • 1/2 cup chopped walnuts

Nutritional Facts

1 each: 190 calories, 5g fat (0 saturated fat), 0 cholesterol, 55mg sodium, 36g carbohydrate (33g sugars, 2g fiber), 4g protein.


  1. Drain cherries, reserving juice in a 2-cup measuring cup; add enough water to measure 1-1/2 cups. Cut cherries in half; set aside.
  2. In a large bowl, dissolve gelatin in boiling water. Stir in lemon juice and cherry juice mixture. Refrigerate until partially set. Fold in the apple, mincemeat, walnuts and cherries. Transfer to a 6-cup ring mold coated with cooking spray. Refrigerate until firm. Unmold onto a serving plate. Yield: 8 servings.
Originally published as Cherry Mincemeat Mold in Country Woman Christmas Annual 2010, p46

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