Wings As Eagles: Cran-Raspberry Gelatin Mold

Sunday, September 28, 2008

Cran-Raspberry Gelatin Mold

Yesterday I helped with a funeral dinner at church and made this jello salad to take for the meal. I did a quick search on for recipes with raspberries since I found so many frozen in the freezer when I cleaned it.

I never, ever take anything I've made from a new recipe without trying it on my family first. But this sounded fail-proof (The first time I made jello, it was a flop, so I'm always careful!), so I went ahead with it. And it turned out very well, even with my making some changes to the recipe!

I'm not a jello fan, so I will make those kinds of salads but never eat them. So I rely on others to tell me if they taste ok. One of the ladies asked me for the recipe and I told her I'm glad it turned out so well, especially being a new recipe.

She said dinners and family reunions are the best place to take new recipes, because if they don't turn out well, you don't have to eat it. And one of the other gals piped up, "Just don't tell anyone you are the one who brought it and don't put your name on the dish!" We all just laughed!!!

I thought it needed a little decoration,
so I added little swirls of cool whip.

Cran-Raspberry Gelatin Mold
10 servings


1 (10 ounce) package frozen raspberries - thawed and drained, juice reserved
1 1/4 cups water
12 ounces cranberries
1 (10 ounce) can pineapple tidbits with juice
1/2 cup white sugar
2 (3 ounce) packages raspberry flavored gelatin mix


In a saucepan, combine the reserved raspberry juice, water, cranberries and sugar. Bring to a boil over medium heat, stirring frequently, until the skins of the cranberries burst.
Remove from heat and add gelatin; stir until dissolved. Gently fold in raspberries, pineapple and pineapple juice and pour into a 2 quart mold. Refrigerate until chilled. Top with whipped topping if desired.

1 comment:

  1. Mmmm, this actually sounds quite good. I just may have to try it. Thank you so much for sharing the recipe!


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