Not Your Mother’s Mold Anymore: Cranberry Jell-O Mold

What do you think about when you hear “Jell-O mold”? What comes to my mind is that lime green Jell-O mold with the carrots and pineapple that would be jiggling when Mom tried to plate it. It always fell apart, and looked squiggly and mushy, let alone tasting pretty awful. (Sorry, Mom. I know this wasn’t all your fault!).

But my mother had another Jell-O mold that was a hit! It was the Cranberry Jell-O Mold. She redeemed herself threefold with this Cranberry Jell-O Mold! I can’t remember where she got it, but I have the recipe card with her writing on it and have shared this with more people than I can count! Not only is it gorgeous and colorful, and versatile as a main course item or dessert, it will wow you with the taste! You won’t believe your eyes and stomach! When I had my food service business, I collected a bunch of Tupperware molds (remember those)? They work awesome! 

This mold takes literally 15 minutes to do, and plates fantastically! With some fresh raspberries, blueberries and strawberries, it looks amazing on a buffet table! And kids LOVE it too! 

So before you throw out any repressed thoughts of Jell-O molds, try this one! I guarantee you it will be a staple on your buffet table at the Holidays, or in the summertime at outdoor Memorial Day, July Fourth or Labor Day parties!  

Got a new twist on a Jell-O mold? Bring it out of repression and into the 21st century! 

Until next time,

Let’s get cookin’


Cranberry Jell-O Mold

Trust me, this not your typical Jell-O Mold! It uses just three ingredients and a blender! Just a can of jellied cranberry sauce, one pint of sour cream, and 6 ounces of raspberry Jell-O. It blends up creamy and once it’s jelled, it tastes as smooth as silk!
Cook Time15 minutes
Course: Dessert
Cuisine: American
Keyword: Cranberry, Easy, Jell-O, Mold, Raspberry, Sweet
Servings: 12


  • 12 oz jellied cranberry sauce
  • 2 cups sour cream
  • 6 oz raspberry Jell-O dry packet
  • 1 cup boiling water (this is meant to be different from the box instructions)
  • ½ cup raspberries (for garnish)


  • Bring 1 cup of water to boil. Pour into a glass mixing bowl or glass measuring cup. Add 6 oz of raspberry Jell-O (typically you will find Jell-O in 3 oz boxes, so buy 2 if that’s the case). Mix thoroughly until Jell-O dissolves. Set aside. Put 1 can of cranberry sauce and 1 pint (2 cups) of sour cream in a blender. Blend on low speed so the cranberry sauce and sour cream begin to mix turning a pink color. Scrape down the sides so that both ingredients are well blended. With the blender on low, remove the center of the lid and slowly pour in the Jell-O. Keep blending until the mixture is blended well and turns a deep pink color.
  • Spray your Jell-O mold container with a non-stick cooking spray (like Pam). Pour the mixture into the Jell-O mold, place the lid on (or cover with plastic wrap or aluminum foil) and refrigerate 8 hours or overnight.
  • Plate the Jell-O mold on a serving plate at least 1-2 inches larger in circumference than the mold. IF not using a Tupperware Jell-O mold container, you may have to fill the sink with a few inches of warm water and set the mold in the water to help loosen the mold around the sides so it will slide onto the plate easier. Garnish by sprinkling raspberries throughout the Jell-O mold. Once I’m ready to serve, I pre-slice the mold in 1-inch slices, and remove one slice so they all are easily plated by your guests.

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