Cranberry Gelatin Mold is a classic, festive side dish that brings a vibrant splash of color and a burst of tangy sweetness to any holiday table. This eye-catching dish combines tart cranberry sauce with smooth, refreshing gelatin, creating a perfect balance of flavors and textures. The result is a delightful, jewel-toned mold that’s both visually appealing and deliciously satisfying. Ideal for Thanksgiving, Christmas, or any celebratory meal, this gelatin mold is a fun twist on traditional cranberry sauce and adds a touch of nostalgia to your feast. With its easy preparation and elegant presentation, it’s sure to be a hit with both kids and adults alike.
Ingredients:
- 1 can (14 oz) whole cranberry sauce
- 1 can (14 oz) cranberry juice
- 1 cup water
- 1 package (3 oz) raspberry or cherry gelatin (sugar-free or regular)
- 1/2 cup chopped walnuts or pecans (optional)
- Fresh mint leaves for garnish (optional)
Instructions:
- Dissolve the Gelatin: In a medium saucepan, bring the water to a boil. Remove from heat and stir in the gelatin powder until completely dissolved. Allow the mixture to cool slightly.
- Combine Ingredients: In a large bowl, combine the cranberry sauce and cranberry juice. Stir in the cooled gelatin mixture until well blended. If using, fold in the chopped walnuts or pecans for added texture and flavor.
- Pour into Mold: Lightly grease a gelatin mold or a large bowl with non-stick spray. Pour the cranberry mixture into the prepared mold, smoothing the top with a spatula.
- Chill: Refrigerate for at least 4 hours, or until the gelatin is fully set and firm. This can be done a day in advance to save time on the day of serving.
- Unmold and Serve: To unmold, gently run a knife around the edges of the mold to loosen it. Place a serving plate over the mold and carefully invert it to release the gelatin. Garnish with fresh mint leaves if desired.
- Enjoy: Slice and serve the Cranberry Gelatin Mold as a refreshing and festive side dish that adds a burst of color and a delightful tang to your holiday meal.
