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!    

Enjoy! 

Cranberry Mousse Jello Mold

angiesopenrecipebox.com
An oldie but goodie recipe that is as delicious as it is beautiful! It appears at holiday dinners and is a favorite in my family!
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Prep Time15 mins
Course: Dessert, Side Dish
Cuisine: American
Servings: 20
Calories: 63

Equipment

  • 9-cup mold

Ingredients

  • 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

Instructions

  • 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.

EXTRA TIP:

MOLDS:  Tupperware molds are my favorite.  They are the easiest I’ve ever used.  If you use a metal mold, then you have to dip the bottom in warm water first for a few seconds, and then invert it onto a serving plate.
DESSERT/SIDE DISH:   This is a great side dish to a meat and potato meal.  As a dessert, try serving it with whipped cream!
Nutrition
Sodium: 19mg | Calcium: 28mg | Vitamin C: 2mg | Vitamin A: 145IU | Sugar: 1g | Fiber: 1g | Potassium: 46mg | Cholesterol: 12mg | Calories: 63kcal | Monounsaturated Fat: 2g | Polyunsaturated Fat: 1g | Saturated Fat: 3g | Fat: 6g | Protein: 1g | Carbohydrates: 1g | Iron: 1mg

3 Comments

  1. Anonymous December 20, 2016 at 10:14 pm

    Do I grease any mold I use?

    Reply
  2. dianefox106 January 2, 2016 at 9:39 pm

    Sounds wonderful! May just have to try making it!
    Love you all and miss you <3

    Reply
    1. ang1m January 2, 2016 at 11:18 pm

      ah yes! I think it is definitely your type of jello salad, Diane! Guaranteed you will love this! Try it and let me know! 🙂 Love and miss you lots too!

      Reply

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