Monday, November 30, 2020

Cranberry and Strawberry Jello Mold with Walnuts, Apple and Celery

Yes folks, this Cranberry and Strawberry Jello Mold with Walnuts, Apple and Celery is a new holiday favorite here at Pig In Mud! It's bursting with big bold flavor and just look at that great color, this is a fun little holiday side dish:@) While this looks like a big bundt size Jello for a crowd, it's actually the smallest bundt pan, it holds 3 cups. Enough for about 6 people to get a nice hearty slice, but still small enough that it should be eaten in one meal.

Aim for about 1/4" dice for the add ins, my apple was a little chunkier this time.
I thought I had canned whole cranberry sauce but didn't. 
So I tossed some frozen cranberries into a pan with a splash of water and some sugar and cooked my own.

One last pic...
Yep, I'm smitten, and may I suggest we introduce younger generations to holiday Jello molds!
There will be lots of giggling, and they are truly great conversation starters:@)

Cranberry and Strawberry Jello Mold (feeds 4-8 people, depending on your crowd and other side dishes)
3 oz Strawberry Jello
1 C boiling water
1/2 C cold water
1 C whole cranberry sauce
Heaping 1/4 C celery, diced-we're fond of  celery
1/4 C toasted walnuts, chopped
1/4 C apple, diced
  1. In large bowl, dissolve Jello in boiling water.
  2. Stir in cranberry sauce and cold water.
  3. Place in refrigerator until partially set, approximately 40 minutes.
  4. Fold in celery, walnuts and apple.
  5. Pour into 3 cup mold sprayed with cooking spray.
  6. Cover and refrigerate until set, at least 4 hours, overnight is best.
  7. Dip outside of mold in warm water, dry off, invert onto serving platter.
Eat well and have a happy day:@)

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