• Cranberry Mousse Jello Mold Salad

    4 votes
    Cranberry Mousse Jello Mold Salad
    Prep: 20 min Servings: 20
    by Angie Morris
    2 recipes
    This Cranberry Mousse Jello Mold Salad has been a favorite in our family for many years especially at Thanksgiving and Christmas. I found it in a magazine years ago and credit for this goes to Helen Clement of Hemet, California. I chose to reduce her nutmeg amount from 1/2 to 1/4 teaspoon , which gives it just a tiny hint of nutmeg, you may not even notice it. This jello mold is so delicious! And so pretty! It is a nice contrast on the plate (and palate!) with a meat and gravy meal. Enjoy!


    • 1 (6-ounce) package strawberry-flavored gelatin
    • 1 cup boiling water
    • 1 (20-ounce) can crushed pineapple
    • 1 (16-ounce) can whole cranberry sauce
    • 3 tablespoons lemon juice
    • 1 teaspoon grated lemon peel
    • 1/4 teaspoon nutmeg
    • 2 cups sour cream
    • 1/2 cup pecans


    1. 1. In a large bowl, dissolve the gelatin in the boiling water. Set aside.
    2. 2. Drain the can of crushed pineapple in a sieve over a bowl, saving the juice. Set aside the crushed pineapple and add all the pineapple juice to the gelatin.
    3. 3. Stir in the whole cranberry sauce, lemon juice, lemon peel, and nutmeg.
    4. 4. Chill in the refrigerator uncovered for about 1 and 1/2 hours, or until the mixture thickens.
    5. 5. With a rubber spatula, fold in the sour cream, crushed pineapple, and pecans.
    6. 6. Pour the mixture into a glass serving bowl or a greased or sprayed 9-cup mold.
    7. 7. Chill in the refrigerator until set, at least 2 hours.

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