Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

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  • 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.

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  • 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).

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Instructions Checklist
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  • 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.

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

*Tip:

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

**Tip:

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

***Tip:

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; 6 g total fat; 2 g saturated fat; 3 g polyunsaturated fat; 0 g monounsaturated fat; 3 mg cholesterol; 124 mg sodium. 44 mg potassium; 36 g carbohydrates; 1 g fiber; 34 g sugar; 2 g protein; 0 g trans fatty acid; 49 IU vitamin a; 12 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 0 mcg folate; 0 mcg vitamin b12; 10 mg calcium; 0 mg iron;

Reviews (1)

9 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: Unrated
11/30/2013
I made this as a side dish for Thanksgiving 2013 - everyone gave it rave reviews and said how good it was - they all loved it, even me!