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Cranberry Jello Mold Recipe
Cranberry Jello Mold Recipe photo by Taste of Home

Cranberry Jello Mold Recipe

Read Reviews (4)
3.67 4
Publisher Photo
"With a heavy meal, this cool refreshing salad with tart cranberry flavor is a welcome side dish," jobs Jane Walker of Dewey, Arizona. "Plus, it has an eye-catching rosy color that brightens any festive meal."
TOTAL TIME: Prep: 10 min. + chilling
MAKES:8-10 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 8-10 servings

Ingredients

  • 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

Nutritional Facts

1 serving (1 slice) equals 222 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 49 mg sodium, 37 g carbohydrate, 2 g fiber, 3 g protein.

Directions

  1. 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.
Originally published as Cranberry Gelatin Mold in Country Woman January/February 2001, p40

Nutritional Facts

1 serving (1 slice) equals 222 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 49 mg sodium, 37 g carbohydrate, 2 g fiber, 3 g protein.

Reviews for Cranberry Jello Mold(4)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Dec. 27, 2011

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.

MY REVIEW
Reviewed Dec. 8, 2010

I make this with raspberry jello and add a quarter cup minced celery. I always get positive complements.

MY REVIEW
Reviewed Nov. 4, 2010

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.

MY REVIEW
Reviewed Oct. 20, 2010

I've made this for years, but with cherry jello and omit the nuts.

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