HOLIDAY: Family Favorite Jell-O Molds

December 21, 2013 at 8:03 am · Filed under Christmas, Desserts, Recipes, Thanksgiving & Fall

Mom’s Lime Gelatin Mold with sour cream
and pineapple. Photo courtesy
PleaseBeSeated.Wordpress.com.

Mom’s recipe for a Pineapple-Lime Gelatin Mold has been part of our holiday for decades. The recipe arrived way back in the 1960s, on a box of lime Jell-O (we think). Made in a fluted mold, it became a family favorite at Christmas and Easter.

Mom served it as a side with the turkey or ham; we enjoyed the leftovers as a sweet snack or dessert. And as simple as it is, it’s a favorite of our foodie friends, who invariably ask for the recipe.

Alas, we didn’t have time to make it and shoot Mom’s recipe, so we’re grateful for the use of this photo from the blog Please Be Seated. It’s actually a different recipe—a cucumber lime mold—but it looks close enough. You can even use the cucumber slices and parsley as shown.

Here’s the cucumber-lime mold recipe.

We’ve also included a related recipe for a cranberry gelatin mold. Both are made in a six-cup fluted mold (or substitute any six cup mold you have).

RECIPE: PINEAPPLE-LIME GELATIN MOLD

Ingredients For 10-12 Servings

2 packages (3 ounces each) lime gelatin

2 cups boiling water

1 can (20 ounces) crushed pineapple, undrained

1 cup (8 ounces) sour cream

1/2 cup chopped pecans

Optional garnish: clementine/tangerine segments, cucumber slices, grapes, kumquats, mint, parsley, whole cranberries

Preparation

1. DISSOLVE gelatin in water a large bowl. Stir in pineapple; cover and refrigerate until syrupy.

2. WHISK in sour cream; add pecans. Transfer to a 6-cup ring mold coated with cooking spray. Cover and refrigerate until firm. Unmold onto a serving plate.

3. BRING to table plain or filled with optional garnish.

RECIPE: CRANBROSIA CRANBERRY-ORANGE
GELATIN MOLD

Ingredients For 10-12 Servings

2 cups fresh or frozen cranberries, coarsely ground

1 cup sugar

1 can (11 ounces) mandarin oranges

1 can (8 ounces) sliced pineapple

2 envelopes unflavored gelatin

1 cup (8 ounces) sour cream

1 cup heavy whipping cream

2 tablespoons confectioners’ sugar

Optional garnish: clementine/tangerine segments, grapes, kumquats, mint, parsley, whole cranberries

Cranbrosia: cranberries, oranges, pineapple and sour cream. Photo and recipe courtesy Taste Of Home.

Preparation

1. COMBINE combine cranberries and sugar in a bowl. Let stand for 30 minutes or until sugar is dissolved, stirring occasionally.

2. DRAIN juice from oranges and pineapple, reserving 3/4 cup juice. Cut pineapple into small pieces. Set fruit aside.

3. SPRINKLE gelatin over reserved juice in a small saucepan; let stand for 1 minute. Cook and stir over low heat until gelatin is dissolved, about 2 minutes. Add to cranberry mixture; stir in the oranges and pineapple. Fold in sour cream.

4. BEAT cream until in a small bowl until it begins to thicken. Add confectioners’ sugar; beat until soft peaks form. Fold into fruit mixture. Pour into a 6-cup ring mold or 12 individual molds lightly coated with cooking spray. Refrigerate until set. Unmold before serving.

Thanks to Taste Of Home for this yummy recipe.

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