Homemade Holiday Cranberry Gelatin Mold

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Sweet, tart, and refreshing, my recipe for a homemade holiday cranberry gelatin mold is perfect for holiday celebrations and get-togethers. A nostalgic, made-from-scratch dessert or side dish that tastes as good as it looks!

Homemade Holiday Cranberry Gelatin Mold – Modern Take on A 60’s Trend

When I was growing up, gelatin molds were definitely a thing, as was Jello in general.

I have to say, I was never all that crazy about Jello. Yes, it was sweet, jiggly, and fun to eat, but it didn’t taste all that great. Even as a kid, I could taste the difference between artificial flavors and, well…actual flavors.

However, made-from-scratch gelatin molds with real fruit and fruit juice were a different story. They were tasty, pretty, and kind of special. Sadly, they fell out of fashion somewhere along the way.

I’ve found myself thinking about the old school gelatin molds lately. The fact that my next novel, The Book Club for Troublesome Women, is set in 1963 may have something to do with it. (I am deeply into nostalgic recipes just now.) Whatever the reason, I think gelatin molds are due for a comeback.

Because made from scratch gelatin molds really can be tasty, pretty, and yes – kind of special.

My Holiday Cranberry Gelatin Mold features a beautiful, ruby red layer of homemade, tart-sweet cranberry and orange flavored gelatin, plus a delicious ambrosia-like layer with fruit, nuts, and whipped cream. It’s a wonderful side salad or light dessert for Thanksgiving or Christmas dinner, or to bring to a holiday potluck.

If you haven’t made a gelatin mold in a while – or ever – you might be a little intimidated. But believe me, making this Homemade Holiday Cranberry Gelatin Mold is easier than you might think.

All you need is a little time, plus the right tools and ingredients.

What Do You Need to Make A Homemade Holiday Cranberry Gelatin Mold?

• Unflavored gelatin powder – Because we’re going to add our own, real ingredient flavors, our gelatin needs to be unflavored. My preferred brand is Knox gelatin, which is easy to find in any supermarket.Something to note – regular gelatin is not vegetarian. There are gelatins made from plant products available. I really like the ChillOver gelatin powder from Mary Jane’s Farm. However, the process for using it is different and I haven’t had time to test it for this recipe. Hopefully, I will be able to do that in the future.
• Cranberry Sauce – I used both jellied and whole-berry canned cranberry sauce. If you have cooked, homemade cranberry sauce on hand, you might be able to use it for the ambrosia layer. However, I think it would need to be quite thick to work properly.
• Orange Juice – use the no pulp variety. You could also substitute apple or raspberry juice.
• Water – You could use juice for all the liquids if you prefer. I used water for part of the liquid in the top layer because I didn’t want to muddy the bright red color of the cranberry sauce.
• Whipped Topping – It’s been a busy week, so I went with Cool Whip to save time. However, homemade whipped cream with some sugar could work too. If you decide to go in that direction, make sure that the cream is whipped to the stiff peak stage.
• Canned mandarin oranges – If you decide to use apple or raspberry juice instead of orange, you might want to substitute use about a cup of raspberries or peeled, chopped apple.
• Pecans – Walnuts would also work well. The nuts add a nice bit of savory texture, but if you don’t like or can’t eat them, just substitute some extra fruit.

The Right Tools for Making a Jello Mold

Most of the tools you’ll need are pretty standard – bowls, measuring cups, a pot. But there is one crucial piece of equipment that you might not have on hand – the mold.

It’s been a while since I made a gelatin mold, so I popped on Amazon to look for a decorative mold. Lots of sharp points and small areas can be the kiss of death when you’re trying to get gelatin to unmold. You want a pretty decoration but with gentle curves.

I went with this one. 

Yes, it’s got some sharper points but they’re at the bottom, and I was able to loosen the edges a little before unmolding. The top part is just gentle curves.

A silicone mold like this can be easier to use because it’s flexible and will pull away from the gelatin more easily. Silicone molds can also be used for most cake baking. This one is oven-safe up to 446 degrees.

But if you’ve already got a 10-cup capacity mold or bundt pan, that should work too.

Making A Holiday Cranberry Gelatin Mold – Layers, Time, And A Trick or Two

Different colored layers are part of what makes a gelatin mold so pretty to look at. There’s nothing difficult about the process, but getting those layers requires a couple of steps and a bit of time. 

However, the first thing you need to do is prepare the mold.

Spray it lightly with a neutral-flavored cooking spray, then wipe with a paper towel or napkin to remove excess residue or oil. If you don’t have cooking spray, you can put a little oil onto a paper towel and grease the mold very lightly. 

Next, you’ll make the gelatin layers, which need to be prepared and chilled separately, starting with the plain gelatin layer.

The first step is to mix cranberry sauce and orange juice until it’s perfectly smooth. A quick mix with an immersion blender or hand mixer will do the trick. After that, you’ll sprinkle the gelatin powder on top of the cranberry/orange mixture. Let it sit and “bloom” for at least a minute before adding the hot water and stirring well to dissolve the gelatin. Pour the gelatin into the mold and place in the refrigerator to chill.

The gelatin for the second layer, made with the whole berry cranberry sauce, will go into a separate bowl to thicken and chill. After three hours, you’ll fold in the whipped topping, fruit, and nuts. Adding those other ingredients to the gelatin after it thickens will keep them from sinking to the bottom.

Next, you’ll gently spoon that ambrosia-like gelatin into the mold, on top of the first layer. You’ll use a spatula to smooth it into an even layer before putting the mold back into the refrigerator.

Leave the mold in for at least another three hours before unmolding. If you’ve got time, you can even leave it to chill overnight.

The more time you give the gelatin to set up, the easier it will be to unmold.

How to Unmold Your Holiday Cranberry Gelatin

Before attempting to unmold your gelatin, fill a big bowl or pot with very hot tap water. Lower the mold carefully into the hot water for about five seconds. (Be careful not to let any hot water spill over the rim.) That’ll make it easier for gelatin to release from the mold.

If you’re using a silicone mold, you can gently pull the top edges away from the gelatin to loosen it. Run a knife carefully around the top edge if you’re using a metal mold. You don’t need to go in very deep.

Finally, place a plate or platter on the top of the mold, and quickly turn both the plate and mold over, inverting the mold onto the plate. Carefully lift the mold from the gelatin.

Don’t worry if it doesn’t slide out right away. Just give it a gentle shake to coax the gelatin to release from the mold. If it doesn’t work the first time, don’t panic, and don’t force it. Just give the mold another gentle shake.  Remember, gravity is on your side here.

Unless you’re serving it right away, cover the unmolded gelatin with plastic wrap and keep it in the fridge until ready to serve. It’ll keep covered in the refrigerator for three to four days.