JOLLY JELLO

When a recipe is ripped from your cookbook year after year, becomes covered in bits of ingredients, and is requested as a staple at holiday dinners, you know you’ve hit on something. I know I did when a friend from Los Angeles handed me her recipe for Cranberry Pomegranate Jello Mold. Just dump all the ingredients into a bowl, pour them into your favorite mold (mine is vintage Tupperware) and refrigerate.  Leftovers (if there are any!) are wonderful in sandwiches, as a layer for trifle, or simply scarfed down with a spoon.  Let’s hope this becomes one of your holiday favorites year-round!

Cranberry-Pomegranate Mold

Make a Day Ahead!

Mise en Place:
Ingredients:
2 1/2 cups hot water – including pineapple juice
6-ounce package of raspberry Jello
1 can WHOLE cranberry sauce
1 small can crushed pineapple – drained, and the juice added to the water
1 cup pomegranate seeds
½ cup chopped walnuts
½ cup chopped celery
½ cup sugar
Vegetable spray

Utensils and Tools:
Can opener
Measuring cup
Jello mold
Large bowl

METHOD:
Water. Pineapple Juice.
Heat water and juice.

Jello. Sugar.
Dissolve Jello and sugar in the hot water, and then cool.

Cranberry Sauce. Crushed Pineapple. Pomegranate Seeds. Walnuts. Celery.
Add to Jello and mix thoroughly.

Vegetable Spray.
Spray mold.

Mixture.
Pour into mold. Refrigerate, preferably overnight. Unmold to serve and garnish.

Prepare to add this as a staple to your festive meals!

 

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