Cranberry Sauce Mold
Prep Time 20 mins
Cook Time 30 mins
Serves 12 Servings
Ingredients
- 14 ounces canned jellied cranberry sauce
- 14 ounces canned whole-berry cranberry sauce
- 2 cups water
- 6 ounces (1 box with 6 ounces or 2 boxes with 3 ounces) strawberry gelatin, such as Jell-O brand
- 2 medium apples, peeled, cored and chopped into smaller-than-bite-size pieces
- 1 cup chopped walnuts
- 15 ounces crushed pineapple, drained (optional)
- Neutral-flavored oil, such as canola, for the pan
Directions
- Use a fork or potato masher to break up the jellied and whole-berry cranberry sauces together in a mixing bowl; it’s OK if some chunks remain.
- Bring the water to a boil in a small saucepan over high heat. Remove from the heat; whisk in the gelatin, then immediately pour the hot gelatin mixture over the mashed cranberry sauce, stirring to combine. Refrigerate for 30 to 45 minutes, until slightly thickened.
- Stir the chopped apples, walnuts and crushed pineapple, if using, into the gelatin mixture.
- Brush a bundt pan with the oil, pouring off any excess that pools at the bottom of the pan. Transfer the gelatin mixture to the pan. Cover with plastic wrap and refrigerate until the mold is well set, ideally overnight. It will be soft but sturdy enough to hold its shape.
- When ready to serve, place the pan in a few inches of warm water for a minute or two. Invert onto a serving dish; cut into wedges.
Substitutions
No strawberry gelatin? Use another flavor of gelatin of your choice.
No walnuts? Use pecans, almonds, seeds of your choice, or skip.