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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
Calories: 63kcal | Carbohydrates: 1g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 12mg | Sodium: 19mg | Potassium: 46mg | Fiber: 1g | Sugar: 1g | Vitamin A: 145IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg