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Cherry Mincemeat Mold

 Cherry Mincemeat Mold
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
8 ServingsPrep: 15 min. + chilling


  • 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


  • 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.
  • 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.
Nutritional Facts: 3/4 cup equals 190 calories, 5 g fat (trace saturated fat), 0 cholesterol, 55 mg sodium, 36 g carbohydrate, 2 g fiber, 4 g protein.