Cranberry Sauce Recipe

November 28, 2013 by  

Cranberry Sauce Recipe, Food section editorial aide Becky Krystal’s family has been serving variations of this cranberry-sauce-and-Jell-O mashup for decades. The original recipe came from a Long Island “ladies’ cookbook” owned by her grandmother.

If you don’t have a Bundt pan or want to use a mold, make sure it has a capacity of at least 7 cups.

MAKE AS-EX-AD: The mold mixture needs to chill for 30 to 45 minutes before the fruit and nuts are added, then it needs to set overnight in the refrigerator. The completed mold can be refrigerated up to 2 days in advance. Leave it in the pan until you’re ready to serve it.


12 to 16 servings

14 ounces canned cranberry sauce

14 ounces canned whole-berry cranberry sauce

2 cups water

6 ounces (1 large box or 2 small boxes) strawberry gelatin, such as Jell-O brand

2 medium apples, peeled, cored and chopped into smaller than bite-size pieces

1 cup chopped walnuts

15 ounces crushed pineapple, drained (optional)

Neutral-flavored oil, such as canola, for the pan

Use a fork or potato masher to break up both cans of cranberry sauce in a mixing bowl; it’s okay if some chunks remain.

Bring the water to a boil in a small saucepan over high heat. Remove from the heat; whisk in the gelatin, then immediately pour the hot gelatin mixture over the mashed cranberry sauce, stirring to combine. Refrigerate for 30 to 45 minutes, until slightly thickened.

Stir the chopped apples, walnuts and crushed pineapple, if using, into the gelatin mixture.

Brush a Bundt pan with the oil, pouring off any excess that pools at the bottom of the pan. Transfer the gelatin mixture to the pan. Cover with plastic wrap and refrigerate until the mold is well set, ideally overnight. It will be soft, but sturdy enough to hold its shape.

When ready to serve, place the pan in a few inches of warm water for a minute or two. Invert onto a serving dish; cut into wedges.

NUTRITION | Per serving (based on 16): 170 calories, 7 g protein, 22 g carbohydrates, 5 g fat, 0 g saturated fat, 0 mg cholesterol, 260 mg sodium, 1 g dietary fiber, 17 g sugar

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