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Cranberry Mold Recipe

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This recipe for Cranberry Mold, by , is from ACT 2020 Holiday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Carol Robinette

Category:
Category:

Ingredients:  
Ingredients:  
1 large box Strawberry Jello
2 cups Hot Water
2 cups Pineapple Juice
2 cups Sour Cream
2 Cups Crushed Pineapple
2 cups Crushed fresh Cranberries (processed in food processor to equal 2 cups)
cup Sugar
- 1 cup Pecans) to your liking)

Directions:
Directions:
Mix Jello and hot water until Jello is dissolved. Add pineapple juice and sour cream. Whisk until smooth. Refrigerate until partially set.


When partially set, stir in crushed pineapple, cranberries, sugar and pecans. Stir until all ingredients incorporated. Pour into serving dish(s) - I like to use glass bowls since the color is pretty on a holiday table! Refrigerate until set. Serve cold.

Preparation Time:
Preparation Time:
20 minutes active plus setting time.
Personal Notes:
Personal Notes:
In my family, we use this in place of the canned cranberry relish! This is a "throwback" recipe from long ago when gelatin salads were popular. I always turned up my nose at gelatin salads, they seemed really gross to me! But I love the creamy goodness of this recipe. It came from my Mother-in-Law who would never share the recipe as she wanted it to be her special dish that she brought to holiday dinners. One year she broke her wrist and could not make it so I made it while she sat and told me the ingredients and made me promise not to write anything down. I never did. When she passed away, she left this recipe for me so we could continue the tradition at family holiday meals. So try it and you may be convinced that those 1950's gelatin recipes deserve a place at the table. We serve it as a side dish to the main course and my husband loves it as dessert too!
-Carol

 

 

 

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