My love of cooking, and many of my favorite recipes come directly from the countless hours spent in the kitchen cooking and baking with my Auntie Vera.
Auntie Vera’s Cranberry Jell-O Mold
This lovely pink cranberry mold has been a traditional holiday recipe in my family for generations. You can easily lighten up the calories (and I often do) by using sugarless Jell-O, and light sour cream. If you are taking it to someone else’s house, leave it already set-up, in the mold until you are ready to serve, and keep refrigerated as soon as you get there.
- 6 ounce package of raspberry Jell-O
- 14 ounce can of jellied cranberry (plus I use an extra can for garnish)
- 2 cups boiling hot water
- 1 cup ice water
- 1 cup sour cream
1). Dissolve raspberry Jell-O with the hot water in a large bowl. Add jellied cranberry. Using an electric beater, starting very slowly and building gradually (to keep from splattering the hot liquid everywhere), blend the cranberries into the Jell-O liquid until well blended.
2). Stir in ice water. Once ice has dissolved, blend in the sour cream with the electric blender.
3). Pour mixture into a cranberry mold, or I use a Bundt pan. Refrigerate until completely set, at least 8 hours, but preferably overnight, and can be made a day or two in advance if covered with plastic wrap and kept refrigerated until ready to serve.
Serving Suggestions: When ready to serve, fill a sink 1/4 full with hot water. Dip the bottom of the mold in the hot water for 30 seconds to loosen the cranberry mold, cover with serving platter, and invert onto platter. I like to garnish with extra jellied cranberry
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