Return to Content

Cranberry Gelatin Mold

Cranberry Gelatin Mold
4 votes, 4.50 avg. rating (87% score)
Print Friendly

Yield: 15-20

A very handsome way to serve a crowd. Serve this festive cranberry molded salad on a large platter over a bed of lettuce, or spoon out portions onto small plates over lettuce.

Pictured - Cranberry Gelatin Mold without second layer.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo

cranberry mold
Photo/Art by Aimee Seavey

For the First Layer


    • 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


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.

For the Second Layer (optional)


    • 1 3-oz. package cherry gelatin
    • 1 cup boiling water
    • 1 cup cranberry juice or cold water
    • 1 cup sour cream


For second layer, dissolve gelatin in boiling water, stir in juice or water and sour cream, and mix well. Pour on top of set first layer. Chill until firm.

Updated Monday, November 11th, 2013

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111