Dolly Parton’s Cranberry Mold
Published Nov. 21, 2024
- Total Time
- 30 minutes, plus 6 hours’ chilling
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes, plus 6 hours’ chilling
- Rating
- Comments
- Read comments
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Ingredients
- Cooking spray, for greasing
- 3(3-ounce) packages raspberry-flavored gelatin (such as Jell-O)
- 3cups boiling water
- 1(16-ounce) can whole cranberry sauce
- 1(20-ounce) can crushed pineapple, undrained
- 1cup finely chopped celery
- ½cup finely chopped pecans
- Whipped cream, for serving
- Celery leaves, for garnish (optional)
Nutritional analysis per serving (12 servings)
223 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 26 grams carbohydrates; 1 gram dietary fiber; 20 grams sugars; 19 grams protein; 56 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Grease a Bundt pan or large gelatin mold with cooking spray.
- Step 2
In a large bowl, combine the gelatin and boiling water, stirring well to completely dissolve the gelatin. Add the cranberry sauce, stirring until melted and incorporated. Let the mixture cool for 10 minutes.
- Step 3
Add the pineapple, celery and pecans to the gelatin mixture and stir until well combined. Pour the mixture into the Bundt pan. Cover with plastic wrap and refrigerate until firm, at least 6 hours or up to 24 hours.
- Step 4
When ready to serve, remove the cranberry mold from the refrigerator. Fill a large bowl with warm water. Dip the Bundt pan into the water, immersing it so that the water comes just up to— but not over — the edge for 15 seconds. Lift the mold from the water (if needed, wipe off any moisture on the pan with a tea towel). Place a serving plate upside down over the top, open side of the Bundt pan. Holding the pan and the plate together, invert both and shake the pan slightly to loosen the gelatin. Carefully pull the pan away. If necessary, repeat the warm-water dip. If the cranberry mold has softened, put the dish into the refrigerator for a few minutes to firm up.
- Step 5
Cut the cranberry mold into slices. Serve each piece with a dollop of whipped cream and, if desired, garnish with a celery leaf. If you really like whipped cream, like we do, make it a big “Dolly Dollop”!
Private Notes
Comments
My 82 year old glamorous aunt once personal secretary for the 7 original astronauts gave me this recipe 35 years ago. I've made it a hundred times. No celery in hers. Key difference: port wine. Otherwise - fancy jello (which may have its place.) Mold is wonderful, but we just pour ours into a bowl. Can also ladle into individual serving dishes. Stir nuts in only after jello partially set or they all rise to top. Aunt's version: 6 0z. jello, 2 c water, 3/4 port wine. Holiday staple.
I love reading the comments in the cooking column- they are so frequently warm and complimentary (like a good dinner guest) while offering both nostalgia, family stories and perks of their own.The best of social media. Thanks.
I think it would be fun to mold it in an aluminum can. So it comes out in the traditional log shape, with ridges! :^)
I took this to a potluck. It was by far the most popular dish. I would let the mixture cool for 30 minutes before adding items so they don't all fall to the bottom.
This was pretty and I had fun telling everyone I made a recipe from Dolly Parton. It was way too sweet for everyone except my kid, and she hated the crunchy texture. So overall no one ate it, but it was a fun thing to have on the table anyway.
Replaced the nuts and celery with 1 cup of mandarin orange slices (canned, of course!). Everyone liked it a lot. Served with mayonnaise on the side, which tempered the sweetness.
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