Debbie's Cranberry Gelatin Mold |
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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 12 |
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This is my absolute favorite holiday dish. Whenever I would come home from college my mom would ask what I wanted to eat and this was always my first answer. It fits in perfectly in a Thanksgiving feast, but I also eat it for breakfast, lunch, and even dinner sometimes. I also buy extra bags of cranberries when they're in season so I can make it all year long. Ingredients:
1 (1 lb) bag fresh cranberries |
4 cups water |
1/2 cup honey |
4 (1/4 ounce) packets unflavored gelatin (knox) |
2 cups sliced green grapes |
1/2 cup pecans, broken into pieces |
1 (16 ounce) can unsweetened pineapple tidbits, crushed will work also (drained well) |
1/2 cup mayonnaise |
1/2 cup vanilla yogurt |
1/2 teaspoon cinnamon |
Directions:
1. Pour cranberries, water, and honey in a pot and bring to a boil.
2. While pot is boiling, dissolve 4 packets unflavored gelatin in 1/2 cup cold water.
3. When all the berries start popping, remove from heat and stir in the dissolved gelatin.
4. Allow to cool.
5. Once cool, add grapes, pecans, and pineapple (make sure it's drained well, you don't want to add more liquid).
6. Pour into a gelatin mold and chill several hours.
7. Serve with the dressing: just mix up the mayo, yogurt, and cinnamon.
8. This is really simple, the hardest part is waiting for it to cool, and then waiting for it to chill/set.
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