Cranberry Sauce Mold

Prep Time 20 mins

Cook Time 30 mins

Serves 12 Servings

Ingredients

Directions

  1. 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.
  2. 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.
  3. Stir the chopped apples, walnuts and crushed pineapple, if using, into the gelatin mixture.
  4. 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.
  5. 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.

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