Cranberry Mousse Jello Mold Salad has been a favorite in our family for many years especially at Thanksgiving and Christmas.
I found it in a magazine years ago so proper credit for the recipe goes to Helen Clement of Hemet, California. I only chose to reduce her nutmeg amount from 1/2 to 1/4 teaspoon , which gives it just a tiny hint of nutmeg, you may not even notice it.
This jello mold is so delicious! And so pretty! It is a nice contrast on the plate (and palate!) with a meat and gravy meal.
Along with Laura, Amy, Bill, myself and others, it just may become a “must have dish” for you at holiday dinners!
Cranberry Mousse Jello Mold
- 9-cup mold
- 1 package (6 ounces) strawberry flavored gelatin
- 1 cup boiling water
- 1 can (20 ounces) pineapple crushed
- 1 can (16 ounces) whole berry cranberry sauce
- 3 tablespoons lemon juice
- 1 teaspoon grated lemon peel
- ¼ teaspoon ground nutmeg
- 2 cups sour cream
- ½ cup pecans chopped, optional
- In a large bowl, dissolve the gelatin in the boiling water. Set aside.
- Drain the crushed pineapple, saving the pineapple juice. Set aside the crushed pineapple. Add the saved pineapple juice to the gelatin in the bowl.
- Use a wire whisk to stir in the cranberry sauce, lemon juice, lemon peel, and nutmeg.
- Refrigerate the mixture in the bowl, uncovered, until it thickens. Use a timer. It takes one and one-half hours to thicken.
- Fold in the sour cream, the crushed pineapple, and the pecans.
- Pour the mixture into a greased or sprayed 9-cup mold.
- Cover the mold and refrigerate it until set, at least 2 hours.
- When ready to serve, invert the mold onto a plate.
Cranberry Mousse Jello Mold Salad
Servings Per Recipe: 20