Cranberry Mold Recipe

This Cranberry Mold Recipe combines tart cranberry sauce, sweet raspberry gelatin, juicy pineapple, crisp celery, and crunchy pecans into a refreshing holiday side dish that’s both nostalgic and elegant. Featured on Cook the Books Season 3: Celebrity Edition, hosted by Shahir Massoud, this colourful recipe from Good Lookin’ Cookin’ is an easy make-ahead addition to Thanksgiving, Christmas, and festive family gatherings.

The Inspiration

Cranberry molds have been a cherished part of North American holiday celebrations for generations. Popular throughout the mid-20th century, molded gelatin salads became a staple at Thanksgiving and Christmas dinners because they were visually impressive, easy to prepare ahead of time, and offered a refreshing contrast to rich holiday dishes. Today, these classic recipes continue to evoke fond memories while remaining a unique and delicious addition to festive tables.

Featured on Cook the Books Season 3: Celebrity Edition, hosted by Shahir Massoud, this Cranberry Mold Recipe comes from the cookbook Good Lookin’ Cookin’ and embraces the timeless appeal of vintage entertaining. Combining whole cranberry sauce with raspberry gelatin creates a beautiful jewel-toned dessert-like salad, while crushed pineapple, celery, and pecans add texture, freshness, and crunch that elevate every bite.

Whether you’re introducing this retro favourite to a new generation or recreating a treasured family tradition, this Cranberry Mold Recipe delivers festive colour, balanced flavours, and a refreshing finish that complements almost any holiday menu.

Ingredients

Cooking spray, for greasing
3 (3-ounce) packages raspberry-flavored Jell-O
3 cups boiling water
1 (16-ounce) can whole cranberry sauce
1 (20-ounce) can crushed pineapple, undrained
1 cup finely chopped celery
½ cup finely chopped pecans
Whipped cream (store bought or double the recipe on page 224) for serving
Celery leaves, for garnish

Method

Grease a Bundt pan or large Jell-O mold with cooking spray.
In a large bowl, combine the Jell-O and boiling water, stirring well to completely dissolve the Jell-O. Add the cranberry sauce, stirring until melted and incorporated. Let the mixture cool for 10 minutes.
In a small bowl, combine the pineapple, celery, and pecans. Add them to the Jell-O mixture and stir until well combined. Pour the mixture into the Bundt pan. Cover with plastic wrap and refrigerate at least 6 hours or up to overnight.
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. Place a serving plate upside down over the open side of the Bundt pan. Holding the pan and plate together, invert 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.
Cut the mold into 8 servings. Serve each piece with a dollop of whipped cream and garnish with a celery leaf. If you really like whipped cream- like we do- make it a “Dolly Dollop”!

Serving Suggestions

For entertaining, arrange slices on a decorative serving platter and finish each portion with a generous dollop of whipped cream and a fresh celery leaf garnish. The elegant presentation makes it a beautiful centrepiece for holiday gatherings while remaining surprisingly simple to prepare. Since the mold is made ahead of time, it also reduces last-minute cooking, allowing hosts to focus on enjoying time with family and guests.

Leftover cranberry mold can be stored in the refrigerator and served as a refreshing snack or light dessert throughout the holiday season. Its fruity flavour and vibrant appearance make it equally suitable for potluck

Final Thoughts

This Cranberry Mold Recipe celebrates classic holiday entertaining by combining vibrant cranberries, juicy pineapple, crisp celery, crunchy pecans, and raspberry gelatin into a colourful dish that has delighted families for generations. Featured on Cook the Books Season 3: Celebrity Edition with Shahir Massoud, this recipe from Good Lookin’ Cookin’ proves that timeless recipes continue to deserve a place on modern holiday tables.

Find more recipes from Cook the Books here!