With holiday season in full swing it’s time to make a couple not-so-healthy recipes that became holiday traditions for my family years ago. One of them is my cranberry mousse jello that I originally got from kraftrecipes.com.
I haven’t modified the recipe very much except to make it fit in the mold that I bought for it (which holds 5 cups while the one in the recipe holds 6 cups…but it’s the only one I could find at the time and I like it so there we are.)
I made the mistake this year of forgetting to add the cloves and cinnamon before refrigerating the jello the first time. So instead I added it at the same time as the whipped topping and it actually seemed to mix in better. I’ve changed that in my version of the recipe as well.
If you’re wanting to make this totally non-dairy make sure to choose a whipped topping that doesn’t have dairy. They’re harder to find but they are out there.
While water is heating up, open cranberry sauce and mix with a spoon. (This helps it mix in better.) Place gelatin mix in a large mixing bowl and add boiling water - stirring 2 minutes or until completely dissolved. Add cranberry sauce and stir until sauce is mostly dissolved. Add cold water and stir. Lightly spray mold with cooking spray. Pour approximately 1¾ cups gelatin mixture into 5-cup mold. Refrigerate gelatin in mold 30-45 minutes (until gelatin is set but still soft). Refrigerate gelatin in bowl 20-30 minutes (until mixture is slightly thickened). Gently stir whipped topping, cinnamon, and cloves into gelatin in the bowl until blended. Pour slowly over gelatin layer in the mold. Refrigerate about 4 hours or until firm. Unmold onto a serving plate.Cranberry Layered Mousse Mold
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