I find retro recipes, particularly those from the 1950s and 60s, incredibly fascinating. I’m especially intrigued (and perplexed by) the Jell-O fascination that seized hold of American households after World War II. It was everywhere! Jell-O molds with elaborate shapes in every color of the rainbow became a cultural moment. They were filled with everything from cottage cheese to fruit cocktail, and I have to say, it’s for the best that some of those Jell-O trends stayed in the past. I have always taken a very principled stance against Jell-O mold recipes, but one person recently convinced me to rethink my stance on the issue: Dolly Parton. In her cookbook Good Lookin’ Cookin’, which Dolly wrote with her sister, Rachel Parton, the duo shares the recipe for their Cranberry Jello Mold, which is their spin on classic Thanksgiving cranberry sauce. I can’t lie, I thought it was a pretty genius idea. After all, canned cranberry sauce is pretty much Jell-O, right? I do love a bit of cranberry sauce cozied up next to the turkey on my Thanksgiving dinner plate, so I figured there was a pretty good chance that this may be the Jell-O mold recipe that makes a believer out of me. I’m in the final stages of finalizing my Thanksgiving menu, so I decided to give Dolly and Rachel a chance to make me love Jell-O molds. Keep reading to find out if they succeeded!Related:10 Classic Dolly Parton Recipes to Make All The Time?? SIGN UP to get delicious recipes, handy kitchen hacks & more in our daily Parade Eats newsletter. ??
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
While I probably won’t be rushing to remake this recipe, it was the best possible version as my introduction into the world of Jell-O molds. I was pleasantly surprised by the fact that I genuinely did find the dish to be really tasty. The cranberry sauce adds the perfect level of tartness to the Jell-O, and I shocked myself with how much I enjoyed the crunch of the pecans throughout. That being said, I’m not sure that Jell-O anything belongs on my Thanksgiving plate, but if you’re someone who loves the nostalgia of a good old-fashioned Jell-O mold, I think this will be an absolute hit. I still stand by the genius of this recipe, and I can confirm that (minus the celery) it’s pretty delicious!Related: The Dolly Parton Dessert You Didn't Know You Needed in Your Life
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
Letting your Bundt pan chill in the refrigerator before you add the Jell-O mixture helps the gelatin start to firm up almost instantly along the edges, which ultimately makes it more likely that it will come out of the Bundt pan cleanly.
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
When you’re ready to serve, make sure that you don’t dip the Bundt pan too deeply in the water. If the warm water gets into the pan, you might have a bit of a Jell-O disaster on your hands.
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