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Mini Cranberry Gelatin Molds

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These Mini Cranberry Gelatin Molds are bright, jewel-toned, and perfectly portioned for the holiday table. Fresh cranberry juice, orange, and a touch of sweetness set into tangy-sweet individual molds that unmold beautifully. They make a refreshing, make-ahead side that cuts through rich holiday dishes.

Ingredients

  • 2 cups (480 ml) cranberry juice cocktail, divided
  • 2 (1/4 oz / 7 g) envelopes unflavored gelatin
  • 1 1/2 cups (150 g) fresh or frozen cranberries
  • 3/4 cup (150 g) granulated sugar
  • 1/2 cup (120 ml) fresh orange juice
  • 1 tablespoon orange zest
  • 1 tablespoon fresh lemon juice
  • 1/2 cup (60 g) finely chopped celery (optional)
  • 1/3 cup (40 g) chopped toasted pecans or walnuts (optional)
  • Nonstick cooking spray, for the molds
  • Fresh cranberries and orange zest, for garnish

Instructions

  1. Prep the molds: Lightly coat 8 mini gelatin molds or a 12-cup muffin tin with nonstick spray. Wipe out any excess with a paper towel.
  2. Bloom the gelatin: Pour 1 cup of cold cranberry juice into a small bowl and sprinkle the gelatin over the top. Let it sit for 5 minutes until softened.
  3. Cook the cranberries: In a saucepan, combine the cranberries, sugar, orange juice, and remaining 1 cup cranberry juice. Bring to a boil, then simmer for 8-10 minutes until the berries burst.
  4. Dissolve the gelatin: Remove from the heat and stir in the bloomed gelatin mixture until completely dissolved, about 2 minutes.
  5. Flavor: Stir in the orange zest and lemon juice. Let the mixture cool for 10-15 minutes.
  6. Add mix-ins: Fold in the celery and pecans, if using.
  7. Fill the molds: Pour the mixture into the prepared molds, dividing evenly.
  8. Chill: Refrigerate for at least 4 hours or overnight until completely set and firm.
  9. Unmold: Dip the bottom of each mold in warm water for 10 seconds, run a knife around the edge, and invert onto a serving plate.
  10. Garnish: Top with fresh cranberries and orange zest before serving.

Notes

  • Never add fresh pineapple, kiwi, or papaya to gelatin. Their enzymes prevent it from setting.
  • Let the mixture cool slightly before adding the nuts so they stay crunchy and distribute evenly.
  • For a smooth molds, strain the cooked cranberry mixture before adding the gelatin.
  • Make ahead: the molds keep covered in the fridge for up to 3 days.
  • Do not freeze, as gelatin becomes watery when thawed.
  • Serve alongside turkey, ham, or as a tangy dessert topped with whipped cream.

Nutrition

Find it online: https://thefamilycooking.com/mini-cranberry-gelatin-molds/