My Mother’s Cranberry Jell-O Mold Recipe

Anyone who wonders about my fascination with mid-century frankenfoods need look no farther than my mother’s holiday recipe collection. This very 1960s New England side dish is a favorite in my family at Rosh Hashanah and Thanksgiving alike. A word of warning, learned from experience: off-brand (e.g. kosher) gelatins haven’t jelled as firmly as needed for a mold. (If you know the trick to make them work, please share in the comments.)There’s some debate in my family as to which flavor of Red Jell-O works best for the recipe, but I’m pretty sure we have used any number of flavors and it’s come out fine each time.

My mother's recipe card.

My mother’s recipe card.

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