Rating: 4 stars
9 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Source: Better Homes and Gardens


Credit: Andy Lyons

Recipe Summary

40 mins
7 hrs
7 hrs 40 mins


Ingredient Checklist


Instructions Checklist
  • In a large bowl stir together gelatin and sugar. Add the boiling water, stirring for 2 to 3 minutes or until gelatin and sugar are dissolved. Stir in cranberry-raspberry drink. Transfer 1 3/4 cups of the gelatin mixture to a medium bowl; cover and chill for 30 to 45 minutes or until partially set (the consistency of unbeaten egg whites). Cover the remaining gelatin mixture; set aside at room temperature.

  • Fold cranberry sauce into partially set gelatin mixture; pour into an 8-cup ring mold or 2-quart square baking dish.** Cover and chill about 30 minutes or until almost firm. Chill the remaining gelatin mixture about 30 minutes or until partially set (the consistency of unbeaten egg whites).

  • Meanwhile, prepare topping mix according to package directions. Fold prepared topping, quince, sour cream, and walnuts into partially set gelatin mixture. Spoon over chilled cranberry sauce-gelatin layer in mold or dish. Cover and chill about 6 hours or until firm.

  • If using mold, unmold gelatin onto a serving platter.*** If desired, garnish with sugared cranberries and mint.


To make sugared cranberries, freeze fresh cranberries; roll in sugar until coated.


You can prepare this recipe in 12 individual 3/4-cup molds or ramekins. Layer as directed; chilling times may be slightly less.


For easier unmolding, set mold in a large bowl filled with warm water for 10 seconds. Using a thin spatula, loosen gelatin mixture from sides of mold. Invert a plate over mold; turn over plate and mold together. Gently remove mold. If using a baking dish, leave gelatin mixture in dish and cut into squares.

To Make Ahead:

Prepare as directed, except chill for up to 24 hours.

Nutrition Facts

206 calories; fat 6g; cholesterol 3mg; saturated fat 2g; carbohydrates 36g; poly fat 3g; insoluble fiber 1g; sugars 34g; protein 2g; vitamin a 48.6IU; vitamin c 12.4mg; vitamin b12 0.1mcg; sodium 124mg; potassium 44mg; calcium 10.1mg.