![]() ![]() It’s a smaller 6-cup version of the classic bundt pan, which makes it smaller around, but taller. ![]() Light sour cream is fine, and whole-berry cranberry sauce can be used in place of the jellied, but you run the risk of not getting a clean slice because of the whole berries. ![]() YOU ONLY NEED FOUR SIMPLE INGREDIENTSĪs mentioned earlier, raspberry (and even cherry) Jello work great with the cranberry sauce, too. Especially the creamy kind like my Orange Creamsicle Jello made with sherbet and whipped topping, or this Creamy Strawberry Jello mold made with sour cream. Jello seems so 70’s, doesn’t it? I never hear about anyone making it anymore. Which begs the question – were/are they favorites because I only got to enjoy them four to six times a year, and therefore never given the chance to get tired of them? Or are they favorites because my mom saved the best meals for special occasions? Or they’re just THAT good? I think all of the above. This Creamy Strawberry Jello Mold is something of my childhood, except my mom made it with raspberry jello (just as good!), which usually only made an appearance when my grandparents would visit.Ĭome to think of it, almost all my favorite childhood recipes were only served when my grandparents would visit. See, now that I’ve realized the travesty of only sharing one jello recipe in all this years, I’m going to share 10 in the next month. Great for a small crowd and perfect for a Sunday brunch! Experiment and see which you like best.This Creamy Strawberry Jello Mold has a smooth and creamy texture, so delicious, and super easy using only a few pantry items. Apple is a mellow flavored juice, because of that, it’s a good choice if you want your fruit puree to stand out and I will often use juice that contains the fruit I’m using (ie mixed berry juice for blackberry jello, etc.). To replace granulated sugar for the honey, just make sure you get it completely dissolved into the liquid.***HOWEVER*** don’t use more than HALF pureed fruit for your liquids or your jello won’t set properly. You can adjust the quantities smaller or larger depending on the amount of jello you’d like to make.You can also pour into a 9×12 pan if you’d like to cut it up into squares and layer it with cherries and whipping cream (which I highly endorse!) Finally, pour jello into a bowl, or ramekins and refrigerate for at least 2 hours (or until set up).Add the remaining juice, the fruit puree, honey (if using) and salt back to the (rinsed out) saucepan.Let sit for a few minutes to allow the gelatin to ‘bloom’. Add the gelatin to this and mash it around until all the gelatin is wet. Next, pour 1/2 cup apple juice into a small bowl.You can add extra apple juice to bring it up to 2 cups.) (You’ll want around 2 cups of fruit puree for this recipe. Repeat this until you’ve run all the cherries through the sieve. Dump the pulp into the compost and add more of the cooked cherry mixture. Use a spoon to stir and push the fruit through the sieve, leaving the pulp and seeds behind. Place a sieve on top of a bowl, and pour the cherry mixture into the sieve, a little at a time.Next, add to a saucepan with 1/2 cup of water and cook on med-low heat, stirring frequently, until cherries are soft and broken down. First, wash, pit and slice cherries in half. ![]()
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