Retro Cranberry Jello Mold

It’s an epic debate in every household - canned cranberries or fresh? Our house does both and we get made fun of by the fresh contingent that we love our jellied cranberries. Those of us that love the canned berries can’t believe you’d choose cranberries over a vintage, retro, delicious jello dish!

Making your own canned cranberries is maybe the best of both worlds. It’s jello. But it’s also homemade. You can add any flavors you prefer into this. I like the brightness of the lemon and the texture of the pineapple. Jello salad with no texture is just a giant jello jiggler.

Cranberry Jello Mold

4 cups 100% cranberry juice, divided

4 envelopes plain gelatin

1/2 cup sugar

1 tablespoon lemon zest

8 ounces crushed pineapple

STEP 1

Pour one cup of cranberry juice in a bowl and sprinkle the top with the gelatin. Try to get all of it touching the liquid. Let it sit until the gelatin looks like it’s absorbed the liquid.

STEP 2

Bring the remaining juice to a simmer on the stove with the sugar. Pour the hot juice over the gelatin and whisk until combined. Stir in the pineapple and lemon zest.

STEP 3

Spray down a bundt pan, a jello mold, or a circular bowl with spray oil. Pour in the cranberry mixture and carefully transfer to the fridge. Let sit for 24 hours.

STEP 4

To unmold the jello, fill a large bowl or a small sink with hot water - just three to four inches deep with water. Dip the mold into the water to warm up the jello. Invert the jello onto a plate and serve!

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