Mom's Thanksgiving Cranberry Jello Mold
A MUST for us! A neighbor in Omaha had given this to my Mom in the early'60's and she has made it every Thanksgiving since. Now I make the holiday, so I make the mold! It's very easy. Keep in mind that this has walnuts just in case you have guests who are allergic to nuts. Enjoy! *You can make this 2 days before serving so I will make it on the Tuesday before Thanksgiving and keep it in the mold in the refrigerator and just unmold it before serving.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 3
vegan
vegetarian
white meat free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/2 cup walnuts chopped
- 1 cup water cold
- 1/2 cup celery finely chopped
- 1 can whole berry cranberry sauce
- 2 packages jello gelatin black cherry flavor
- 2 cups water hot
- 2 medium red apples peeled, finely chopped
- parsley sprig for garnish (optional)
- Carbohydrate 18.9424008350758 g
- Cholesterol 0 mg
- Fat 12.4854208437075 g
- Fiber 4.39373349091768 g
- Protein 5.34898417089721 g
- Saturated Fat 0.736284833925538 g
- Serving Size 1 1 cup mold, 12-15 serving(s) (383g)
- Sodium 14.4760000083656 mg
- Sugar 14.5486673441582 g
- Trans Fat 1.25724341764272 g
- Calories 192 calories
In a large bowl, dissolve the packages of jello in the hot water. Add the cold water and the cranberry sauce. Blend well and chill. Before mixture sets, add apples, celery and nuts and mix well. Pour into a jello 3 cup mold sprayed lightly with a vegetable oil. Chill until it sets and invert on a plate when ready to serve. You can garnish with parsley sprigs.
