This Cranberry Jello Ring is so bright and refreshing and truly is the perfect addition to those heavy holiday meals. Every time I make it, the fresh aroma sends me back to Jamba Juice and those freshly squeezed scents.
Ingredients for our delicious Cranberry Jello Ring:
- 1 lb. cranberries (fresh)
- 6 medium apples – core but don’t peel
- 1 orange – zest and flesh
- 1 cup pineapple, fresh or canned
- l 1/2 cups sugar
- 2 small or 1 large package of red fruit Jello, we like raspberry
- 2 cups hot water
MULTIPLE WAYS TO PROCESS THE FRUIT:
You want the fruit to be chopped finely, but not pureed. I have used a manual food processor, an electric food processor, and a blender for this. I prefer the electric food processor because it has a larger capacity and chops the fruit to the perfect texture. If you over-chop or blend the fruit, add another small box of Jello powder to the water or it won’t set properly. Over blending the fruit just releases more juice so you would end up with too much liquid without the additional Jello.
LET’S MAKE IT:
Start by grinding the fruit in a food processor or blender until finely chopped, but not pureed. This is a lot of fruit and will need to be done in batches. I recommend adding the orange to one batch, and the pineapple to the next batch as the juice in them will help with blending. Pour the fruit into a large bowl as it is processed. Before you peel the orange, make sure to zest it first.
SOME SWEET FOR THE BITTER:
Cranberries are NOT sweet on their own, so this Cranberry Jello Mold will need some added sugar. Add 1 1/2 cups to the fruit and stir together, then allow it to sit while you make the Jello.
J-E-L-L-O:
You can use any red JELLO flavor for this recipe, but we really like Raspberry. I’m sure Strawberry or Cherry would be good as well. Heat 2 cups of water on the stovetop until boiling. Add the JELLO and whisk together until it is completely dissolved. Set aside and allow to cool for 15 to 20 minutes, then slowly pour over the fruit.
WHAT MOLD TO USE:
If you don’t have a bundt pan or JELLO mold, this recipe works well in a 9×13-inch pan as well. I like to use a decorative bundt pan because the outside of the Cranberry Jello Ring looks so pretty! Make sure your mold or pan is clean, then very lightly spray with cooking spray to make removing the Jello easier later.
CHILL OUT:
Cover the Cranberry Jello Ring with cling wrap and place in the refrigerator until completely set. I highly recommend overnight to chill.
MAKE IT PURDY:
Once the Cranberry Jello Ring is completely set, turn it over onto a serving platter. It should come out fairly easily if you sprayed the mold first. If you have trouble you can carefully dip the bottom of the pan in a bowl of warm water to help loosen it. Be cautious not to get any water in the Jello. After it is turned out onto a serving platter you can garnish it however you would like. For Christmas, it is pretty on a bed of green lettuce. We filled the center with whipped cream, a slice of orange, and sugared raspberries. If you made yours in a 9×13-inch pan, it looks nice topped with whipped cream.
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Cranberry Jello Ring
Equipment
- 1 Food Processor or blender
Ingredients
- 1 lb fresh cranberries
- 6 medium apples cored, not peeled
- 1 orange zest and flesh
- 1 cup pineapple canned or fresh
- 1 1/2 cups sugar
- 1 box red Jello large box, or 2 small
- 2 cups water boiling
Instructions
- Process all the fruit in a food processor or blender until you reach your desired texture.
- Add 1 1/2 cups of sugar to the fruit in a large mixing bowl and allow it to sit while you make the Jello.
- Add 2 cups of water to a saucepan and bring to a boil.
- Add the Jello and whisk until completely dissolved.
- Remove from the heat and allow the Jello to cool to room temperature.
- Pour the Jello over the fruit mixture and stir together.
- Lightly spray your bundt pan or 9×13-inch pan with cooking spray.
- Pour the mixture into the mold and cover with cling wrap.
- Refrigerate until completely set, preferably overnight.
- Turn onto a serving platter and garnish as desired.
- Serve immediately and store leftovers in the fridge in an airtight container.
TIPS
- If your fruit is extra juicy or you over-blend it, make sure to add an additional small box of Jello so it will set.
- If you have trouble getting the Jello out of the mold, carefully dip the bottom of the pan into a bowl of warm water for a minute to help loosen it. Don't do it too long or the Jello will melt, and be careful not to get water in the Jello.
