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10 servings, 1/2 cup each
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Allow gelatin to set several hours or overnight until completely firm. Before unmolding, dip knife in warm water and run knife around edge of gelatin to loosen. Dip mold in warm water, just to rim, for 15 sec. Lift from water and gently pull gelatin from edge of mold with moistened fingers. Place moistened serving plate on top of mold. Invert mold and plate and shake to loosen gelatin. Gently remove mold.
Prepare as directed, using JELL-O Brand Cherry Flavor Gelatin.
Don't have a mold? Spoon the gelatin mixture into a medium serving bowl sprayed with cooking spray instead of the mold. Unmold as directed.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I've made this the past few Thanksgivings and it's been a hit each time. Sometimes I make it just for myself and eat it for days! Highly recomended for those who love cranberries. Eating them from the can will never satisfy you after trying this recipe. Also, I've made this with all the different "red" colored jellos and it's a delight with whatever is on hand.
I made my own cranberry sauce (following the instructions on the bag of fresh cranberries) and it was great. My family no longer has the "canned" sauce for holidays.
Even the one's I didn't think would touch it, loved it!