Cherry Mold
Submitted by david
A simple cranberry-cherry gelatin mold made from scratch with unflavored gelatin, cranberry juice, and whole cherries. Garnished with watercress and cream cheese balls.
YIELD
4 servingsPREP
10 minCOOK
15 minREADY
30 minNo boxed Jello here. This Cherry Mold is the from-scratch version, built on unflavored gelatin bloomed in cranberry juice with whole cherries suspended inside like little ruby gems.
It’s elegant without being fussy, and the tart cranberry base keeps things from tipping into candy territory.
The garnish of fresh watercress and cream cheese balls gives it a savory edge that works just as well alongside roast poultry as it does on a dessert spread.
Kitchen Tips
- Wait until the gelatin reaches egg-white consistency before adding cherries so they stay evenly distributed
- Pit your cherries before adding them; nobody wants a dental surprise at the dinner table
- Lightly oil the mold or spray with cooking spray for a clean release every time
Ingredients
Directions
Drain the cherries, add their juice to the cold cranberry juice and sprinkle the gelatin over.
Heat until almost simmering.
Remove from heat, stir in the gelatin until it is thoroughly dissolved, and then add sugar, if needed.
Pour into a 4-cup mold and cool. Pit the cherries, if necessary.
When the liquid is about the consistency of egg whites, spoon in the cherries and chill until set.
Serve garnished with watercress and cream cheese balls.
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