Simple and stunning is the phrase I most often hear every holiday that I make my Cranberry Jello Mold. It’s one of the best alternatives you can find to simply cracking open a can of Cranberry sauce and slicing it. The flavor combination of Cranberry Jello, Pineapple Jello, and Cream cheese is so amazing you’ll never bother with the canned version again.
I have to tell you I am a third generation Jell-O Mold Queen, it’s a favorite pastime and challenge to try to out- do my mom and grandmother when it comes to creativity and taste. I simply adore breaking out our vintage molds and playing around with designs and flavors.
Jell-O molds are becoming a lost art of the past because of a fear that they may not turn out however, they can be one of the most glamorous looking desserts and the BIG secret is that they really are so simple to do it’s almost ridiculous! Most of the time you can find awesome vintage molds for sale on the net or any thrift shop to make a beautiful vintage fun looking dessert for your family.
Below you will find my recipe for a Perfect Cranberry Jell-O Mold and simple and easy instructions to amaze your holiday dinner guests this year.
Cranberry Jello Mold
- 2 packages Cranberry flavored gelatin
- 2 packages pineapple-flavored gelatin
- 2 packages Philadelphia cream cheese softened for 45 minutes
- 1 can Ocean Spray whole berry cranberry sauce, do not refrigerate
- 1 and 1/2 cups of water for cranberry gelatin
- 1/2 cup of half and half for pineapple gelatin
- 1/2 cup of water for pineapple gelatin
- cooking spray
Method of preparation
Hint- If using an older metal Jell-O mold spray with a light layer of cooking spray and wipe off excess with paper towel, to prevent sticking.
Place metal Jell-O mold in the freezer before starting anything. (Helps Jell-O to set properly)
In medium sauce pan add 1 and 1/2 cups of water, add whole cranberry sauce (I placed ours in a bowl and gently broke apart the whole cranberry sauce first), bring to a boil and be sure to stir frequently. Add both packages of cranberry jello, stir till completely dissolved (DO NOT ADD COLD WATER, as package suggests you do not need it)
Remove Jell-O mold from the freezer, pour contents of cranberry Jell-O in the mold. Be sure to not get cranberry Jell-O on sides (if so wipe off so that other Jell-O won’t be stained).
Place the mold back in your freezer for approximately 30-40 minutes or till set, be sure you are still able to leave slight fingerprint– ( this is IMPORTANT so that other Jell-O will adhere to layer.)
After 30-40 minutes in freezer or set, place in your refrigerator.
In clean saucepan place water for pineapple Jell-O using my measurement (not packages measurements) Be sure to stir cream cheese that has been out softening (you can also heat in microwave for 1 minute) then add to water and the half and half cream. Bring water to a simmer and be sure to continuously stir or you will have lumps.
Once you notice cream cheese has dissolved in water, turn the heat up. Bring to a low boil, add 2 packages of pineapple Jell-O. Stir till dissolved. Turn off heat and remove from hot burner. Let cool for 5-8 minutes –stir occasionally.
Once pineapple Jell-O mixture has cooled off for 5-8 minutes, remove mold from the refrigerator and slowly ladle one spoonful at a time of pineapple Jell-O onto 1st layer till done. Cover mold with a dish that fits your mold. Place in refrigerator overnight.
To Unmold, run water till warm but not hot…Once the water is good and warm fill sink being sure water level will not be high enough to get in themold. Have dessert plate ready for Jell-O… Place the mold in warm water, count to 8. Remove mold immediately — see if Jell-O slightly sways when gently shaken. If so it is ready to remove, if not place back in for only a few seconds—repeat. Place plate on mold, flip and Wa-La!
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2014. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.