This cranberry gelatin mold recipe has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #PotPiePlease #CollectiveBias
As the holidays get closer and the temperatures drop, I find myself slowing down just as things start to get crazy around here. Planning holiday dinners, buying presents, decorating the house, relatives dropping by – the holidays are a very busy time of year. This is when I start craving comfort foods. You know, the elaborate meals that warm your belly and make you think of your mom cooking when you were little? Who has time for that when things are so busy? Not me!
Marie Callender’s pot pie
This is where Marie Callender’s comes to the rescue. When I am looking for comfort food, I find comfort in the golden, flaky crust of a Marie Callender’s pot pie. Pot pie always reminds me of my childhood; my mom liked serving pot pie because it had vegetables but we didn’t really notice them as we gobbled up the delicious meat and crust.
One great thing about Marie Callender’s pot pies is that they are so easy to make. Just open the box, put some aluminum foil around the edges (so they don’t burn) and pop in the oven. They even have smaller sizes you can enjoy for lunch. With the time I am saving on food prep, I can wrap some presents or watch a holiday video.
My favorite is the turkey pot pie; it is like Thanksgiving in a made-from-scratch crust. What could be more comforting than a Thanksgiving meal? Well I’ll tell you… a Thanksgiving meal that doesn’t take all day to make. The only thing missing from the turkey pot pie is my favorite Thanksgiving side dish: Cranberry Gelatin Mold.
Cranberry gelatin mold recipe
This recipe has been made in our family for years. It is a staple at every Thanksgiving dinner and I look forward to it as Thanksgiving draws near. With only 4 ingredients (cranberries, cherry gelatin, crushed pineapple and sugar), it is also pretty easy to make.
A delicious side dish for the holiday season.
- 1 lb Fresh cranberries
- 1 large box of Cherry gelatin ( I used this )
- 2 1/2 cups Sugar
- 20-24 oz can of Crushed pineapple (drained)
- 3 cups Water (divided)
- Boil 2 cups of water and stir in cherry gelatin until it is dissolved.
- Add 1 cup cold water (or ice water) and stir.
- Pour gelatin mix in a gelatin mold ring or 2 smaller gelatin molds (as shown in this post) and put it in the refrigerator.
- Chop cranberries into small pieces in a food processor or chopper. This can be done by hand but takes quite a bit of time.
- Add cranberries and sugar to a bowl and combine.
- Once gelatin in the refrigerator has started to gel, add cranberry mixture and crushed pineapple (drained) and spread around evenly.
- Let it sit overnight in the refrigerator.
- When ready to serve, run warm water over the outside of the mold to help loosen its grip and then remove the top lid.
- Hold a plate on top of the mold and flip over.
- Take the bottom lid off and the cranberry gelatin mold will release onto the plate.
In step 6, it is important to make sure that the gelatin has started to gel but isn't completely firm. If it isn't gelled enough the cranberries and pineapple will sink in the mold instead of spreading evenly throughout.
This cranberry gelatin mold would go great with any of the Marie Callendar’s pot pie flavors, but I enjoy it most with the turkey pot pie. If you are looking for pot pies just like mom used to make, you can find the different Marie Callendar’s pot pie flavors in the frozen section of Walmart. While you’re there, you can pick up all of the ingredients needed for the cranberry gelatin mold.
Looking to save even more while at Walmart? Save $0.50 on the 10 or 16oz pot pies with this rebate from Ibotta. Or, save $2.00 on the 45oz family pack with this rebate from Ibotta. Don’t have an Ibotta account? Join here.
Want more great side dish recipes for Marie Callender’s pot pies? Get some here and let me know which one is your favorite!