It promises that it will be “made in minutes, the day before the big feast with ready-to-serve cranberry sauce” and that it will be “a salad treasure for the meal”. The recipe is called Ruby Cranberry Ring. I found this recipe in a 1951 newspaper about cranberry salad rings.
I will admit I did not randomly pick this out of a jar. I post the recipe at the end if you are so inclined (or super brave) to try one out for yourself. Each month, I randomly pick a recipe from a jar filled with the good, the bad and the savory gelatin recipes to see which ones were worth it and which ones should stay forgotten. This post was first published in 2013 and has been updated.This is the continuing saga of me trying to figure out the popularity of gelatin recipes from the 1920s to the 1970s. Is there a gelatin mold in your family? Tell us about it in the comments section below! I’m also willing to bet that if your mother, aunt, or grandmother stopped making your family’s mold, you’d soon miss seeing it quiver and shine in the candlelight - even if you’d rather eat lumpy mashed potatoes than take a bite. Say what you will about the retro gelatin mold (and you will - one of my co-workers revealed to me that it’s a rule in her family that if you want to marry in you’ve got to eat a slice of the mysterious lime-green holiday mold), but don’t say it’s not capable of turning heads. The cranberry gelatin mold – a wobbly, fruity holiday table classic. The next time I tried (no way was a cranberry gelatin mold beating me!) I stuck to just one layer - the first one - and bid the sour cream adieu. Turns out the heat melted the gelatin, giving it the messy upper hand. Cranberry gelatin mold FAIL! Photo Credit : Aimee Seavey I kept it to 15 seconds, but either the water was too warm or the metal pan absorbed the heat too quickly because when I next tried to invert the mold it splashed and splattered out in a terrific pink explosion.
#CRANBERRY GELATIN RECIPES HOW TO#
When that didn’t work, I hunted online for advice on how to un-mold Jell-O and read that it helps to partially immerse the mold in a bowl of warm water for 60 seconds. Having a tough time getting the mold to release from the pan after several hours filled upside down over a plate, I used a butter knife to gently loosen the sides. Adding the creamy second layer for the cranberry gelatin mold. It was a delicate pink color, and after chilling overnight, things were looking good. The second layer was supposed to be a creamy one - made with more cherry gelatin, cranberry juice, and sour cream. The resulting candy-colored concoction went into the fridge in a 12-cup Bundt pan for several hours to chill.Ĭherry gelatin, whole-berry cranberry sauce, crushed pineapple, and walnuts are in the mix for this cranberry gelatin mold. After dissolving two boxes of cherry gelatin in boiling water, I added a can of whole-berry cranberry sauce and two small cans of crushed pineapple, then a half cup of chopped walnuts. Wanting to see what the cranberry gelatin mold fuss was all about and with Thanksgiving on my mind, I dug up a recipe for a two-layer cranberry variety and got to work. Yes, pairing an artificial fruit-flavored gelatin with syrupy canned fruit and chopped walnuts or mini-marshmallows sounds like the start to a sugar-fueled stomachache, but an ache has to be better than a halting lurch (I’m looking at you, creamy molded seafood salad!). While many classic gelatin mold recipes (especially the savory ones) horrify modern cooks with ingredients like cottage cheese, canned peas, and the often unfortunate pairing of lemon gelatin with canned tomato soup, many of the sweeter varieties really aren’t so bad.
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