Hi! Hope you had a fun weekend. Back with more Thanksgiving offerings. This is another truly "unwritten recipe" (well, ok, it's written down but just scribbled on a piece of paper) that my mom has been making for ages. It's crazy easy and everybody loves it! If you're looking for a little extra besides the traditional cranberry sauce, look no further...well, not literally, you do have to look down the page to get the recipe!
I'm not really all that big a fan of jello, but this just has so many different textures and flavors. It's tart and sweet at the same time and it looks so pretty on the table. You start with a large box of raspberry Jello--
Then you add in crushed pineapple, chopped walnuts and the ingredient that really makes this jello mold scream turkey day--whole berry cranberry sauce
Then you pour it into a some sort of pan or mold and chill it overnight. I used a bundt pan but if you have a decorative mold, feel free to use that. When you're ready to unmold it, you use what I call "the towel" method. First get your serving plate ready and turn the mold upside down on the plate. Then wet a small towel and squeeze out most of the water and heat it in the microwave for about 1 minute. As soon as you remove it, immediately place the hot towel directly on the mold and let it sit there until the towel loses its heat.
You'll probably have to reheat the towel several times before the mold plops out. Just be patient and give the pan a few little jiggles in between towel reheatings. The good thing is that you can do this several hours before you're ready to serve it. Just cover it with plastic wrap and put it back into the refrigerator. You want to serve this cold.
It's delicious with turkey, stuffing etc and also really good on its own. Because I wanted to share this with you in advance of Thanksgiving, we've been enjoying little plates of it all week. It's so yummy! Tell me again, why do I feel compelled to follow the rules and only make this for Thanksgiving?!!
Mom's Cranberry Jello Mold
Prep Time: 25 minutes: Chill Time: Overnight
- 1 large box raspberry Jello
- 1 large can whole berry cranberry sauce
- 4 oz. walnuts, chopped but not too finely
- 2 small cans crushed pineapple in juice, drained
- 1 1/2 cups boiling water
1. Put kettle on to boil. Meanwhile spray mold well with vegetable cooking spray.
2. In a large bowl, dissolve Jello in boiling water, stirring well. Let sit 20 minutes. Add in all other ingredients and stir well.
3. Pour into mold, cover and chill overnight.
4. To unmold: Turn mold upside down over a large plate. Wet a small towel, squeeze out most of the water and heat it for 1 minute in microwave. Remove and immediately place around and over mold. Reheat towel several times until jello mold loosens from the pan. Serve immediately or cover with plastic wrap and chill until ready to serve.
5. Leftovers last one week in an airtight container in the refrigerator.