Taste of Home publishes a cranberry gelatin mold on its website, TasteofHome.com, that calls for whole-berry cranberry sauce, crushed pineapple and celery. The recipe receives five out of five stars from Taste of Home subscribers and requires 15 minutes of prep time plus time to chill. It yields eight servings. Taste of Home originally published the recipe in the December/January 2007 issue of its magazine.
To make Taste of Home’s cranberry gelatin mold, dissolve 2 3-ounce packages of raspberry gelatin in 3 cups of boiling water in a large bowl. Stir in 1 14-ounce can of whole-berry cranberry sauce and 2 tablespoons of lemon juice. Stir until blended. Chill the mixture until it is partially set.
Stir in 1 8-ounce can of drained unsweetened crushed pineapple and 1/2 cup of finely chopped celery. Spray a 6-cup ring mold with nonstick cooking spray. Pour the mixture into the mold, and refrigerate the mold until you are ready to serve. Unmold the dessert onto a serving platter.
An alternative variation of this recipe calls for substituting the raspberry gelatin with strawberry or lemon gelatin, omitting the lemon juice and celery, adding 1 cup of chopped pecans, and serving with sour cream, if desired.