Ingredients for Debbie's Cranberry Gelatin Mold
- Fresh Cranberries
- 1 cup water
- 1/2 cup honey
- Unflavored Gelatin
- Green Grapes
- 1/2 cup chopped pecans
- Pineapple Tidbits
- Mayonnaise
- Vanilla Yogurt
- 1/4 teaspoon ground cinnamon
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How to Make Debbie's Cranberry Gelatin Mold
- Combine 12 ounces of fresh or frozen cranberries, 1 cup of water, and 1/2 cup of honey in a saucepan. Bring to a boil over medium heat.
- While the cranberries are boiling, dissolve 4 packets (about 2 tablespoons) of unflavored gelatin in 1/2 cup of cold water in a separate bowl. Let it sit for 5 minutes to bloom.
- Once the cranberries start to pop (about 5-7 minutes), remove the saucepan from the heat. Stir in the dissolved gelatin until completely incorporated.
- Let the mixture cool completely to room temperature (approximately 30-45 minutes). Stir occasionally to prevent a skin from forming.
- Once cooled, gently stir in 1 cup of seedless green grapes, 1/2 cup of chopped pecans, and 1 cup of crushed pineapple (drained).
- Pour the mixture into a 6-cup gelatin mold or a similar sized bowl. Refrigerate for at least 4 hours, or preferably overnight, until set.
- To prepare the dressing: In a small bowl, whisk together 1/4 cup mayonnaise, 2 tablespoons plain yogurt, and 1/4 teaspoon ground cinnamon.
- Serve chilled, topped with a dollop of the creamy cinnamon dressing.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
105g
Fat
6g
Carbs
11g
