Apple-Cinnamon Gelatin Recipe

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Apple-Cinnamon Gelatin Recipe

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This ruby-red gelatin is a festive addition to your holiday spread. Cinnamon red-hot candies add a unique flavor.—Suzy Horvath, Gladstone, Oregon
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 2 packages (3 ounces each) cranberry gelatin
  • 1-1/2 cups water
  • 3 tablespoons red-hot candies
  • 1-1/2 cups cold water
  • 2 medium tart apples, peeled and chopped
  • 1 package (8 ounces) cream cheese, softened

Directions

Place gelatin in a large bowl. In a small saucepan, combine water and candies. Cook and stir until candies are dissolved and mixture comes to a boil. Stir into gelatin. Stir in cold water.
Set aside 1 cup gelatin mixture; let stand at room temperature. Refrigerate remaining gelatin until set but not firm. Fold in apples; pour into a 6-cup mold coated with cooking spray. Refrigerate for 30 minutes or until firm.
In a small bowl, beat cream cheese until smooth. Gradually beat in reserved gelatin; carefully spoon over apple layer. Cover and refrigerate for at least 6 hours. Unmold onto a serving platter. Yield: 8 servings.
To Make Ahead: Gelatin can be made a day in advance and unmolded a few hours before serving.
Originally published as Apple-Cinnamon Gelatin in Taste of Home Christmas Annual Annual 2010, p89

Nutritional Facts

3/4 cup: 212 calories, 10g fat (6g saturated fat), 31mg cholesterol, 132mg sodium, 28g carbohydrate (26g sugars, 1g fiber), 4g protein.

  • 2 packages (3 ounces each) cranberry gelatin
  • 1-1/2 cups water
  • 3 tablespoons red-hot candies
  • 1-1/2 cups cold water
  • 2 medium tart apples, peeled and chopped
  • 1 package (8 ounces) cream cheese, softened
  1. Place gelatin in a large bowl. In a small saucepan, combine water and candies. Cook and stir until candies are dissolved and mixture comes to a boil. Stir into gelatin. Stir in cold water.
  2. Set aside 1 cup gelatin mixture; let stand at room temperature. Refrigerate remaining gelatin until set but not firm. Fold in apples; pour into a 6-cup mold coated with cooking spray. Refrigerate for 30 minutes or until firm.
  3. In a small bowl, beat cream cheese until smooth. Gradually beat in reserved gelatin; carefully spoon over apple layer. Cover and refrigerate for at least 6 hours. Unmold onto a serving platter. Yield: 8 servings.
To Make Ahead: Gelatin can be made a day in advance and unmolded a few hours before serving.
Originally published as Apple-Cinnamon Gelatin in Taste of Home Christmas Annual Annual 2010, p89

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