Ingredients for Cranberry Gelatin Mold
- Raspberry Gelatin Powder
- 1/2 cup boiling water
- Whole Berry Cranberry Sauce
- 2 tablespoons fresh lemon juice
- Unsweetened Crushed Canned Pineapple
- 1/2 cup finely chopped celery
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How to Make Cranberry Gelatin Mold
- In a large bowl, sprinkle 1 envelope (1 tablespoon) of unflavored gelatin over 1/2 cup of boiling water. Let it bloom for 5 minutes, stirring occasionally until completely dissolved.
- Stir in 1 (15-ounce) can whole berry cranberry sauce and 2 tablespoons of fresh lemon juice until thoroughly combined.
- Refrigerate until the mixture begins to thicken around the edges, about 30-45 minutes.
- Gently fold in 1 (8-ounce) can crushed pineapple, drained, and 1/2 cup finely chopped celery.
- Lightly grease a 6-cup ring mold with nonstick cooking spray. Pour the gelatin mixture into the prepared mold.
- Refrigerate for at least 4 hours, or preferably overnight, until completely firm.
- To unmold, run a thin knife or spatula around the edges of the mold. Invert the mold onto a serving platter and gently release the gelatin.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
169g
Fat
0g
Carbs
14g