Flavorful Cranberry Gelatin Mold Recipe

5 1 3
Flavorful Cranberry Gelatin Mold Recipe
Flavorful Cranberry Gelatin Mold Recipe photo by Taste of Home
Publisher Photo

Flavorful Cranberry Gelatin Mold Recipe

Read Reviews
5 1 3
Publisher Photo
A little port or Merlot wine offers a tasty twist to this traditional gelatin that also features pineapple and walnuts. I make it for holiday dinners, especially when turkey or ham is served. —Jenice Gibson of Oregon City, Oregon
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 2 packages (.3 ounce each) sugar-free raspberry gelatin
  • 1-1/2 cups boiling water
  • 1 can (20 ounces) unsweetened crushed pineapple, drained
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 1/2 cup chopped walnuts
  • 1/3 cup port wine or red grape juice
  • Mint leaves for garnish, optional

Directions

In a large bowl, dissolve gelatin in boiling water. Stir in the pineapple, cranberry sauce, walnuts and wine.
Pour into a 5-cup mold coated with cooking spray. Run a knife through the gelatin mixture to evenly distribute the fruit. Refrigerate 2-1/2 hours or until firm.
Unmold onto a serving plate. Garnish with mint if desired. Yield: 8 servings.
Originally published as Flavorful Cranberry Gelatin Mold in Light & Tasty April/May 2005, p39

Nutritional Facts

1/2 cup: 193 calories, 4g fat (0 saturated fat), 0 cholesterol, 66mg sodium, 33g carbohydrate (24g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.

  • 2 packages (.3 ounce each) sugar-free raspberry gelatin
  • 1-1/2 cups boiling water
  • 1 can (20 ounces) unsweetened crushed pineapple, drained
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 1/2 cup chopped walnuts
  • 1/3 cup port wine or red grape juice
  • Mint leaves for garnish, optional
  1. In a large bowl, dissolve gelatin in boiling water. Stir in the pineapple, cranberry sauce, walnuts and wine.
  2. Pour into a 5-cup mold coated with cooking spray. Run a knife through the gelatin mixture to evenly distribute the fruit. Refrigerate 2-1/2 hours or until firm.
  3. Unmold onto a serving plate. Garnish with mint if desired. Yield: 8 servings.
Originally published as Flavorful Cranberry Gelatin Mold in Light & Tasty April/May 2005, p39

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forFlavorful Cranberry Gelatin Mold

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
jlouis User ID: 4607299 206158
Reviewed Nov. 23, 2014

"I want to make this for Thanksgiving but want to use red grape juice but can't find it in the grocery stores. Can I use cranberry/raspberry? Can't rate because I haven't made it yet."

Loading Image