Cranberry-Pineapple Gelatin Mold

Total Time

Prep: 15 min. Cook: 5 min. + chilling


10 servings

Updated: Jun. 27, 2023
This cranberry mold has become a tradition in our home during the holidays. You can use a blender to combine the cranberries and oranges if you don't have a food processor. —Bethany Ring, Conneaut, Ohio
Cranberry-Pineapple Gelatin Mold Recipe photo by Taste of Home


  • 1 can (20 ounces) unsweetened crushed pineapple
  • 2 envelopes unflavored gelatin
  • 1 package (12 ounces) fresh or frozen cranberries
  • 3 medium navel oranges, peeled and cut into segments
  • 1/2 cup honey
  • Whipped cream, optional


  1. Drain pineapple, reserving juice; set pineapple aside. Place reserved juice in a small saucepan. Sprinkle with gelatin; let stand for 1 minute or until softened. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat.
  2. In a food processor, combine cranberries and oranges; cover and pulse until chunky. Add honey and pineapple; cover and pulse just until blended. Stir in juice mixture. Transfer to a 6-cup mold coated with cooking spray. Refrigerate until firm.
  3. Unmold onto a serving platter. Serve with whipped cream if desired.
Sugared Cranberries
Heat 3 tablespoons light corn syrup in microwave until warm; gently toss with 1 cup fresh or frozen cranberries, allowing excess syrup to drip off. Toss in 1/3 cup sugar to coat. Place on waxed paper; let stand until set, about 1 hour. 

Nutrition Facts

1 slice (calculated without whipped cream): 126 calories, 0 fat (0 saturated fat), 0 cholesterol, 5mg sodium, 32g carbohydrate (26g sugars, 3g fiber), 2g protein.

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