Susan's Port Wine-Cranberry Gelatin Mold

Cranberry Sauce for Gelatin Mold

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  • Total: 15 mins
  • Prep: 10 mins
  • Cook: 5 mins
  • Chill: 3 hrs
  • Yield: 8 servings

Port wine-cranberry gelatin molds exist in various iterations. The fact that the wine is uncooked, makes this off limits for kids.

Don't use fresh or frozen pineapple in this recipe. See the information below the directions to this recipe, below.


  • 1 (6-ounce) package black cherry Jell-O or cherry-flavored Jell-O
  • 1 cup water
  • 1 (20-ounce) can crushed pineapple (drained)
  • 1 (14-ounce) can whole-berry cranberry sauce
  • 1 cup port wine
  • 1 cup chopped walnuts or pecans

Steps to Make It

  1. Gather the ingredients.

  2. DO NOT follow the directions on the box of Jell-O; instead, add the package of black cherry Jell-O or cherry-flavored Jell-O mixture to water and boil in a large saucepan.

  3. Add drained crushed pineapple (do not use fresh or frozen pineapple), whole-berry cranberry sauce, port wine, and chopped walnuts or pecans, and mix thoroughly.

  4. Pour into a ring mold and refrigerate until ready to serve.

  5. Line a platter with lettuce leaves and unmold the gelatin on it. Place a pretty glass filled with Hellman's mayonnaise in the center hole.

  6. Serve and enjoy!