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Flavorful Cranberry Gelatin Mold

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
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    8 servings


  • 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


  • 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.
Nutrition 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.

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  • jlouis
    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.

  • Marilyn Mahaffey
    Nov 5, 2009

    No comment left

  • Anne Shore
    Jun 13, 2006

    No comment left