Jello Recipes
Cranberry Mousse Jello Mold
Jello mold recipes are a joy to create because the end results are usually impressive looking as well as great tasting. You can also use whichever shape of jello mold you fancy to suit the flavor of the jello recipe. You can use cranberry jello for a stronger flavor, but it is only available in November and December.
You might want to make this cranberry mousse jello mold for a special occasion, like thanksgiving or Christmas, or even as a special birthday treat for someone who loves jello recipes. The flavors are especially festive. When you unmold this cranberry mousse, make sure the serving platter you unmold it on to is very cold. If not, the jello might start to melt and that will ruin its shape. A slightly wet platter is a good idea too, so you can slide the unmolded jello into the center.
Many jello recipes use a combination of different fruit flavors and this jello mold recipe combines strawberry jello with the flavors of lemon, pineapple and cranberry for a very fruity taste. The sour cream used in this jello mold recipe adds a creamy flavor and the pecans add texture and crunch. This is an easy jello mold recipe if you are new to jello making and it makes a wonderfully indulgent dessert for the whole family to enjoy.
How to Make Rainbow Jello Mold
Ingredients -
20 oz can crushed pineapple in own juice
6 oz package strawberry jello
1 can whole berry cranberry sauce
1 teaspoon fresh grated lemon peel
2 cups sour cream
¼ teaspoon ground nutmeg
3 tablespoons fresh lemon juice
1 cup water
½ cup chopped pecans (optional)
Preparation:
Drain the pineapple and add the juice to the jello.
Stir in the water and heat to boiling to dissolve the jello.
Remove from the heat and stir in the cranberry sauce. Add the lemon peel, lemon juice and nutmeg.
Chill until the mixture has thickened a bit.
Stir in the sour cream. Fold in the pineapple and the pecans if you are using them.
Pour this mixture into a 2 quart jello mold and chill until set.
Unmold on to a chilled serving platter.
(Serves 6 - 8)
