Holiday Cranberry Mold Recipe

Name: Holiday Cranberry Mold
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1/4 ounce) envelopeknox unflavored gelatin; 2 tablespoons sugar; ¼ teaspoon salt; 1 cup water; ½ cup mayonnaise; 2 tablespoons lemon juice; 1 teaspoon grated lemon rind; 1 (1 lb) can whole berry cranberry sauce; 1 oranges or 1 apples, peeled and diced or 1 (8 1/2 ounce) can pineapple tidbits; ¼ cup chopped walnuts

Servings: persons

1 (1/4 ounce) envelopeknox unflavored gelatin
2 tablespoons sugar
¼ teaspoon salt
1 cup water
½ cup mayonnaise
2 tablespoons lemon juice
1 teaspoon grated lemon rind
1 (1 lb) can whole berry cranberry sauce
1 oranges or 1 apples, peeled and diced or 1 (8 1/2 ounce) can pineapple tidbits
¼ cup chopped walnuts

1
Mix gelatin, sugar and salt thoroughly in a small saucepan.
2
Add water.
3
Place over low heat, stirring constantly until gelatin is dissolved.
4
Remove from heat and stir in mayonnaise, lemon juice and lemon rind.
5
Blend with a rotary beater.
6
Pour into a refrigerator tray.
7
Quick chill in freezing unit 10-15 minutes, or until firm, about 1 inch from edge but soft in center.
8
Beat until fluffy.
9
Fold in remaining ingredients.
10
Turn into 4 cup mold or individual molds and chill until firm.
11
Unmold on serving plate.

296

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (1/4 ounce) envelopeknox unflavored gelatin, 2 tablespoons sugar, ¼ teaspoon salt, 1 cup water, and more.

Yes, Holiday Cranberry Mold falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Holiday Cranberry Mold

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