Cranberry Mousse Jello Mold
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!
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!