- 1 package (6 ounces) strawberry or 6 ounces lemon gelatin
- 3 cups boiling water
- 1 can (14 ounces) whole-berry cranberry sauce
- 1 can (8 ounces) crushed pineapple, undrained
- 1 cup chopped pecans
- Sour cream, optional
- In a large bowl, dissolve gelatin in water. Stir in cranberry sauce and pineapple. Cover and refrigerate for 1 hour or until slightly thickened. Stir in nuts. Pour into a 1-1/2-qt. gelatin mold coated with cooking spray. Refrigerate until set. Unmold onto a serving platter. Serve with sour cream if desired. Yield: 8-10 servings.
Reviews for Cranberry Jello Mold
"I followed the recipe exactly. 3 cups of water?? Mine would not gel at all. Sad waste of ingredients."
"i followed the directions precisely, and it turned out bad. the jello was not firm at all, and it was just a mess. i think the pineapple should be drained. maybe too many juices with the cran sauce and pineapple. looking for a better recipe elsewhere. no thanks to this one."
"I make this with raspberry jello and add a quarter cup minced celery. I always get positive complements."
"I have made this recipe for many years. For a buffet table it can be made in individual muffin cups. Unmolded and served on a lettuce lined tray, topped with combined cool whip & mayo, it makes an attractive addition to any table."
"I've made this for years, but with cherry jello and omit the nuts."