Cranberry Gelatin Mold
A very handsome (retro) way to serve a crowd. Serve this festive cranberry gelatin mold on a large platter over a bed of lettuce, or spoon out portions onto small plates over lettuce.
By Yankee Magazine|Nov 23 2021|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanA very handsome (and retro) way to serve a crowd. Serve this festive cranberry gelatin mold on a large platter over a bed of lettuce, or spoon out portions onto small plates over lettuce.
Cranberry Gelatin Mold | Retro Recipe
Pictured: Cranberry Gelatin Mold without second layer.
Yield:
15-20Ingredients
2 6-oz. packages cherry gelatin
2 cups boiling water
1 16-oz. can whole berry cranberry sauce
1 16-oz. can crushed pineapple with juice
1/2 cup chopped nuts
Instructions
Dissolve gelatin in boiling water, add cranberry sauce, pineapple, and nuts, and mix well. Rinse large glass bowl with cold water, then pour in mixture. Chill until firm.
Intended for 20 New England dishes, but comment pertains to Yankee Magazine…I’ve only vacationed in NewEngland – most oft at Echo Lake in VT. While there yrs ago, I obtained a copy of the Second Great Annual New England Cook-Off Cookbook (1988 an ~5″x 8″ tabloid) that is used, reused, and cherished…especially the recipe for Bay Street Breakfast Muffins submitted then by Trish C. Sachs of Amherst, Massachusetts. These muffins are my baked, shared and always requested as my “take along” to family and friend get togethers. Whenever I read articles referring to Yankee Magazine recipe collections, it is a surprise that some of these outstanding recipes are not included!!
Think this was my grandmother’s recipe, passed down to my mom. It was at every holiday dinner, summer barbeque, and dinners in-between. Lemon-lime Jello Salad–ah-h, the memories. Lime jello with crushed pineapple on the bottom, cream cheese dissolved in lemon jello on the top. We loved it, couldn’t get enough. Made it to take to a holiday dinner at a new neighbor shortly after a move to Florida. Served during the meal as a salad, her kids wanted more for dessert I stead of pie. No greater compliment could I have received!
The second phase sounds like an English Trifle without the sponge cake being added. Part two: This is not so much a comment as a question. I would like to know whether anyone knows of or can put me onto a source for a mold that would be usable for the jello and fruit & nuts part of the recipe?
Try Tupperware. I have one that works nicely.
I’d try thrift shops first…there are always a TON of them. But you should be able to get a gelatin/dessert mold at any kitchen store. I am looking at Bed Bath and Beyond, and they have them available, as does Kohl’s and Amazon. Good luck!
You can actually use any cake pan, bundt pans are great because they come in great shapes with a lot of detail. I use a turkey shaped cake pan by Nordic Ware and make a turkey shaped cranberry mold. I spray the pan with Pam first, though, and don’t have to do the messy hot water bath step. Comes out very easily. This recipe makes a great point in that the plate you empty it on should be cold or the gelatin will melt.
Love the recipes,I wish the magazine was available to Canadians
Please state how large (cups?) the mold should be….thanks