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Homemade Holiday Cranberry Gelatin Mold

  • Author: Marie Bostwick
  • Yield: 10-12 servings 1x

Ingredients

Scale
  • 2 15oz cans jellied cranberry sauce
  • 1 15oz can whole berry cranberry sauce
  • 4 envelopes (4 T) unflavored gelatin powder (Knox brand)
  • 2 cups no pulp orange juice (divided)
  • 2 cups water (divided)
  • ½ cup pecans, roughly chopped
  • 1 small can mandarin oranges, drained
  • 2 cups whipped topping (Cool Whip)

Instructions

  1. Spray 10 cup mold lightly with cooking spray, wipe any excess or residue off with paper towel.
  2. In medium bowl, mix 2 cans jellied cranberry sauce with 1 cup orange juice until very smooth. (Can use an immersion or hand mixer) Sprinkle 3 envelopes gelatin on top, allowing to sit for at least one minute. Heat 2 cups water on stove until just boiling. Pour hot water into cranberry and gelatin, stir for 1-2 minutes until gelatin is dissolved.
  3. Pour cranberry gelatin into prepared mold and place in refrigerator.
  4. In small bowl, mix 1 can whole cranberry sauce together with half cup orange juice until fairly smooth (the berries will still be whole). Sprinkle one envelope of gelatin on top, allow to sit for at least one minute. Heat remaining half cup orange juice on stove until just boiling. Pour hot juice into bowl and stir for 1-2 minutes, until gelatin is dissolved. Place bowl in refrigerator.
  5. After three hours, remove small bowl from refrigerator. Fold pecans, mandarin oranges, and whipped topping into thickened gelatin until ingredients are well distributed and the color of the gelatin cream is evenly pink.
  6. Gently spoon gelatin cream into the mold on top of the somewhat firm first layer of gelatin, using a spatula to smooth into an even layer. Put the mold back into the refrigerator to chill for another 3 hours or overnight.
  7. Fill a large bowl with hot water. Remove the mold from the refrigerator. Lower it into the bowl of hot water for about 5 seconds to help loosen the gelatin from the side of the mold. Place a plate over the top of the mold, and quickly invert mold onto plate. Lift mold carefully to release the gelatin from the mold.
  8. Store gelatin covered in refrigerator until ready to serve. Covered gelatin will keep in fridge for 3 to 4 days.

Find it online: https://mariebostwick.com/homemade-holiday-cranberry-gelatin-mold/