Best 7 Moms Thanksgiving Cranberry Jello Mold Recipes

CRANBERRY JELL-O MOLD

Steps:

• In a large bowl, dissolve gelatin in water. Stir in cranberry sauce and pineapple. Cover and refrigerate for 1 hour or until slightly thickened. Stir in nuts. Pour into a 1-1/2-qt. gelatin mold coated with cooking spray. Refrigerate until set. Unmold onto a serving platter. Serve with sour cream if desired.

CRANBERRY GELATIN MOLD

Steps:

• In a large bowl, dissolve gelatin in boiling water. Stir in cranberry sauce and lemon juice until blended. Chill until partially set. , Stir in pineapple and celery. Pour into a 6-cup ring mold coated with cooking spray. Refrigerate until firm. Unmold onto a serving platter.

CRANBERRY MOLDS

Steps:

• In a medium saucepan, bring the cranberry juice to a boil. Transfer to a medium mixing bowl and pour in the gelatin. Stir until gelatin is completely dissolved. Stir in vodka. Chill 1 1/2 to 2 hours in the refrigerator until it begins to set. Stir in remaining ingredients. Divide into 12 (4-ounce) molds. Refrigerate at least 4 hours to set.
• Remove from molds by first running the tip of a sharp knife around the edge of the mold to loosen side. Then dip the bottom of mold in a bowl of warm water. Invert onto a plate. Serve garnished with fresh cranberries and a sprig of fresh mint

MOM'S THANKSGIVING CRANBERRY JELLO MOLD

Steps:

• In a large bowl, dissolve the packages of jello in the hot water.
• Add the cold water and the cranberry sauce. Blend well and chill.
• Before mixture sets, add apples, celery and nuts and mix well.
• Pour into a jello 3 cup mold sprayed lightly with a vegetable oil.
• Chill until it sets and invert on a plate when ready to serve. You can garnish with parsley sprigs.

NANNY'S CRANBERRY MOLD

Steps:

• Lightly oil a 1-quart nonreactive mold or a few smaller molds. Combine cranberries, sugar, zest, orange juice, lemon juice, and 1 cup water in a large saucepan over high heat and bring to a boil. Reduce heat to medium and cook, stirring occasionally, until cranberries burst and are completely softened, 12 to 15 minutes. Pass mixture through a fine sieve into a bowl, gently pressing on solids (pressing too hard will make the mixture cloudy). Skim any foam from surface; cover to keep warm.
• Sprinkle gelatin over 1/2 cup water in a bowl; let soften 1 minute. Stir gelatin mixture into warm cranberry mixture until gelatin is completely dissolved. Pour mixture into mold and refrigerate until set, at least 8 hours.
• Dip top of mold into a bowl of hot water 30 seconds, then run a paring knife around edge to loosen. Place a serving platter on bottom of mold; quickly invert platter and mold together. Tap to release; remove mold. (If gelatin doesnâ??t release easily, return to hot water for a few seconds.)

MOM G'S CRANBERRY JELL-O® SALAD

Steps:

• Dissolve lemon gelatin in boiling water in a bowl; stir in cold water. Chill in refrigerator until partially thickened, 30 to 40 minutes.
• Chop cranberries in a food processor and mix sugar into cranberries, pulsing once or twice to combine. Let cranberry mixture stand a few minutes to let sugar dissolve. Stir cranberry mixture, pineapple, celery, and walnuts into gelatin. Pour into a gelatin mold or serving dish. Refrigerate until fully set, about 4 hours.

FRESH CRANBERRY MOLD

Steps:

• In a large bolw, dissolve Jello in 1 1/4 cups of hot water. Add 1 1/4 cups cold water and stir. Chill until just beginning to set.
• Meanwhile, grind together cranberries and apples (I use a food processor). Add pineapple, oranges, sugar and nuts (if using). Mix.
• When Jell-O has begun to set, add fruit mixture. Fold in well. Pour into a large mold and refrigerate until set.