Sunday, February 27, 2011

#40 Cranberry Gelatin Mold

This recipe is from Taste of Home (December/January 2007, p36). It can be found online at

  • 2 packages (3 ounces each) raspberry gelatin
  • 3 cups boiling water
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 2 tablespoons lemon juice
  • 1 can (8 ounces) unsweetened crushed pineapple, drained
1. In a large bowl, dissolve gelatin in boiling water.
2. Stir in cranberry sauce and lemon juice until blended. Chill until partially set.
3. Stir in pineapple and celery. Pour into a 6-cup ring mold coated with cooking spray.
4. Refrigerate until firm. Unmold onto a serving platter.
(Serves 8)

Online the recipe asks for 1/2 cup of chopped celery. I omitted it because I am of the belief that jello should not be crunchy. If you feel differently...add the celery!

I tried this dessert at Christmas time and really liked it!

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