Mom's Cranberry Jello Mold — Unwritten Recipes (2024)

FAQs

What can I use instead of a Jello mold? ›

All you need is a fun shaped vessel – I like decorative cake pans (Nordicware makes great ones) but you could totally just use a regular glass or stainless mixing bowl, gelatin, juice, and some time.

Use less water if the gelatin is to be molded. For a four-serving size package, use 3/4 cup cold water. Some recipes include this adjustment. * Unmolding: Gelatin should be chilled and set until firm.

Spray your mold: Make sure you spray your mold—no matter what type you use—with cooking spray before filling. This will make removing the gelatin easier. Take your time: Multi-layer molds take time to create. Each layer needs to set for about 45 minutes before adding the next.

Spraying the mold with Pam or some other cooking spray is another common trick, but one that may leave a residue and flavor on the Jell-O, which you may not want depending on what you are making. Certain molds, including newer plastic ones and some vintage molds, also come with removable seals to help with unmolding.

Jello molds or moldes para gelatina are as versatile as Jello desserts themselves. Plastic, metal, ceramic, stoneware, porcelain, glass and silicone are all suitable materials for molding Jello.

Pour the cold water into measuring cup, then sprinkle the gelatin over it. Stir it briskly until the gelatin thickens. If you are vegan/vegetarian and would like a more firm jello, use 2 teaspoons of Agar powder.

Add the creamy layer mold: Once the fruit-filled gelatin is set, carefully pour the creamy gelatin mixture into the prepared pan. Refrigerate until set: Refrigerate the whole pan until set, about 4 hours but preferably overnight.

You can use a Bundt pan, a loaf pan, or even a mixing bowl to set large molded desserts, or small cups, ramekins, or even espresso cups for individual servings. Gelatin mold desserts only require a few pieces of standard kitchen equipment, like measuring cups and mixing bowls.

After World War II, when food shortages and rationing ended, gelatin became a creative kitchen tool, as well as a shortcut. Congealed molded dishes quickly earned a place at the table as impressive salads.

Immerse it so the water comes up to, but not over the rim. Keep submerged for 15 seconds. 2. While the mold is submerged, moisten the tips of your fingers, and gently pull the edges of the gelatin away from the mold.

How to get jello jigglers out of mold? ›

Refrigerate 3 hours or until firm. Open mold using a dull flat knife to gently pry between the halves of each egg. (Do not pull on the handle.) Turn mold over and shake gently to unmold eggs.