Raspberry Jello Mold
Ingredients
8
servings
- 2 (3 oz) packages raspberry jello
- 1 (14 oz) can jellied cranberry sauce
- 1 cup applesauce (unsweetened)
- 1 cup crushed pineapple, drained
- 1 (11 oz) can mandarin oranges, drained
- 1 cup boiling water
Step-by-Step Instructions
- In a medium bowl, dissolve jello in one cup of boiling water, stirring until completely dissolved.
- Add the jellied cranberry sauce and beat with a mixer until smooth and well combined.
- Mix in the applesauce, crushed pineapple, and mandarin oranges.
- Pour into a greased mold, bread loaf pan, or bundt pan. Refrigerate overnight or at least 6 hours until firm.
- To unmold, dip the bottom of the pan briefly in warm water and invert onto a serving plate.
Common Problems and Solutions
Q: Why won't my jello mold release from the pan?
A: Dip the bottom of the mold briefly (5-10 seconds) in warm water to loosen it, then invert onto your serving plate. You can also run a thin knife around the edges first.
Q: Can I make this ahead?
A: Yes, this is perfect for make-ahead: it needs overnight refrigeration anyway and keeps well for 2-3 days covered in the refrigerator.
Tips and Techniques
Lightly spray your mold with cooking spray before adding the jello mixture for easier unmolding. Drain the fruits well to prevent excess liquid from affecting the set.
Ingredient Substitutions
- mandarin oranges: fresh orange segments
- jellied cranberry sauce: whole berry cranberry sauce
Equipment Needed
- Medium mixing bowl
- Electric mixer or whisk
- Decorative mold, bread loaf pan, or bundt pan
Historical Context
Molded gelatin salads became a Southern entertaining staple in the mid-20th century and remain popular for holiday gatherings, especially paired with ham or pork roasts.
