Like most of the post-war Jell-O mold recipes of yesteryear, Dolly’s cranberry Jell-O mold relies primarily on shelf-stable pantry items. The recipe calls for raspberry Jell-O, canned cranberry sauce, canned crushed pineapple (with the juices) and some crushed pecans. Everything seemed to be so far so good with the ingredient list until I scanned far enough to see that the recipe called for celery. I absolutely despise celery, so that was an immediate no for me. While I was truly unable to wrap my mind around the logic of adding celery to cranberries and raspberry Jell-O, I was still determined to give the recipe a try. There’s also the option of serving the dish topped with whipped cream, which was also a no for me. I felt my first foray into Jell-O molds required baby steps, so I kept things a bit more streamlined. However, if you’re feeling bold, I say go big and stay true to the ingredient list.Related: 24 Retro-Inspired Thanksgiving Recipes That Deserve a Comeback
How To Make Dolly Parton’s Cranberry Jell-O Mold
One of the reasons that Jell-O mold recipes became such a phenomenon after WW2 was because of the convenience they offered compared to cooking from scratch. This recipe (find the full recipe in Dolly's cookbook or via the NTY Cooking website) is definitely a testament to that because it was very easy to throw together. Start by greasing your Bundt pan with cooking spray. Then mix boiling water with the Jell-O powder in a large bowl, stirring until the powder dissolves. While the liquid Jell-O mixture is still hot, add in the cranberry sauce so that the heat melts it. Then, let the mixture cool for about 10 to 15 minutes. Mix in the crushed pineapple, pecans and celery (unless you're like me and choose to skip it). Once everything is well combined, pour the mixture into the prepared Bundt pan. Cover the pan with plastic wrap and let that baby chill for at least six hours. Once the Jell-O mold is fully set and you’re ready to serve, you’ll dip the Bundt pan in warm water for about 15 seconds. Place a large plate on top of the pan, say a prayer, and then flip it over. Voila! You’ve got a side dish worthy of being front and center on the Thanksgiving table.Related: I Made Dolly Parton's Famous Biscuits and They Taste Just Like My Grandma's
Dolly Parton’s Cranberry Jell-O Mold Recipe Review: My Honest Thoughts
4 Tips for Making Dolly’s Cranberry Jell-O Mold
This isn't a last-minute recipe. The Jell-O needs to chill for at least six hours, and I recommend letting it chill overnight, so that your mold is nice and firm.
2. Chill out
Make sure that all of the Jell-O powder gets dissolved when you’re mixing it together with the hot water. Nobody wants grainy Jell-O.
4. Dip, don't dunk
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