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Susan's Port Wine-Cranberry Gelatin Mold Recipe


Port Wine Cranberry Gelatin Mold

Port Wine Cranberry Gelatin Mold

© Betty Crocker Recipes on Flickr.
Port wine-cranberry gelatin molds exist in various iterations. This recipe is from my friend Susan (with her brand preferences), who liked to tweak recipes so they fit her palate. This mold was just one part of what made her Thanksgiving dinners special. The fact that the wine is uncooked, makes this off limits for kids. Read more about Susan here.

Prep Time: 10 minutes

Cook Time: 5 minutes

Chill time: 3 hours

Total Time: 3 hours, 15 minutes

Yield: 8 servings Port Cranberry Mold



  1. DO NOT follow the directions on the box of Jell-O. Add Jell-O mixture to one cup of water and boil in a large saucepan. Add drained pineapple, cranberry sauce, port wine and nuts, and mix thoroughly. Pour into a ring mold and refrigerate until ready to serve.

  2. Line a platter with lettuce leaves and unmold the gelatin on it. Place a pretty glass filled with Hellman's mayonnaise in the center hole.

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