Granny’s Cranberry Jello Mold (Vintage Holiday Recipe)
There’s something about the holidays that always brings back those soft, glowing memories of the women who cooked before us. The ones who made the kitchen feel warm without even turning on the oven. When I unmolded this beautiful, ruby-red dessert — shimmering like a stained-glass window — I felt like I was standing right beside my own great-grandmother again, watching her hands move gracefully as she poured, stirred, and smoothed without ever needing to look at a recipe card.
This Cranberry Jello Mold was her specialty — the one she made for Thanksgiving and Christmas for decades. My family hadn’t tasted it since the early 80s, but the moment I lifted the chilled mold and saw those raspberries suspended like little jewels, it felt like stepping back in time. These old-fashioned gelatin molds have a certain magic to them — they belong to holiday tables filled with family, bustling kitchens, and the feeling that everything slows down just a bit.
If you love vintage recipes like Mom’s Green Jello Salad — another holiday favorite on my site — then you’re going to adore this festive, raspberry-cranberry classic.
👉 Check out Mom’s Green Jello Salad here: https://fobdel.com/2024/12/21/moms-green-jello-salad/
This recipe is special because it blends raspberries, cranberry sauce, walnuts, orange zest, and a creamy, dreamy cream-cheese layer that settles into the mold like a soft cloud. It’s the kind of dish people remember long after the meal is over.
And today… we’re bringing it back.
2. Why You’ll Love This Recipe
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Authentic & Vintage: Straight from my great-grandmother Edith LaFleur’s handwritten recipe.
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Perfect for Thanksgiving & Christmas: A stunning throwback centerpiece.
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Creamy + Fruity: The layered contrast of raspberries and cream cheese is heavenly.
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Easy Make-Ahead: Ideal for busy holiday cooking — it needs chilling time anyway.
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Feeds a Crowd: A 6-cup mold makes this perfect for gatherings.
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Beautiful Presentation: A natural showstopper with zero decorating needed.
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Truly Unique: Most modern jello salads don’t use whole berry cranberry sauce plus raspberries — this flavor combo is special.
If you love vintage holiday treats, you might also enjoy my 100-Year-Old Fruit & Nut Cake, another heirloom recipe that captures that old-fashioned charm:
👉 https://fobdel.com/2023/05/13/100-year-old-fruit-nut-cake-recipe/
3. Ingredients & Tips
For the Cranberry Layer
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1 cup (10 oz) frozen raspberries, thawed
Reserve the syrup. Using frozen gives consistent texture. -
Enough water + reserved raspberry syrup to make 2½ cups total
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2 packages raspberry Jello
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¾ cup whole berry cranberry sauce (from 8 oz can)
Whole berry gives this mold its signature look. -
½ cup chopped walnuts
Adds crunch and vintage authenticity. -
1 tablespoon grated orange rind
Fresh zest brightens everything.
For the Cream Cheese Layer
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8 oz cream cheese
Room temperature works best for smooth blending. -
½ cup sugar
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1 cup evaporated milk
Gives it that silky, old-school holiday taste. -
1 teaspoon vanilla
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1 envelope unflavored gelatin
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½ cup cold water
Ingredient Tips & Substitutions
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Raspberries: Fresh raspberries may be used, but frozen give a more consistent gel suspension.
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Walnuts: Pecans or almonds can be substituted.
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Cranberry Sauce: Whole berry works best. Avoid jellied cranberry sauce.
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Evaporated Milk Substitute: Half-and-half can work in a pinch.
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Low-Sugar Option: Use sugar-free raspberry gelatin and reduce added sugar in the cream layer.
Dietary Modifications
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Gluten-Free: Naturally gluten-free as written.
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Dairy-Free: Use dairy-free cream cheese + canned coconut milk (not light).
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Lower Carb: Use sugar-free gelatin + keto sweetener + omit cranberries.
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Nut-Free: Omit walnuts — texture will still be lovely.
4. Step-by-Step Instructions
Step 1: Prepare the Raspberries
Drain raspberries, reserving all the juice. Add water to the reserved syrup to total 2½ cups.
Step 2: Make the Raspberry Jello Base
Bring the water/syrup mixture to a boil. Remove from heat and dissolve both packages of raspberry Jello. Stir until fully combined.
Chill until the mixture thickens to the consistency of unbeaten egg whites — wiggly but not set.
Step 3: Add the Cranberry Mix-ins
Once thickened, gently fold in:
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Raspberries
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Cranberry sauce
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Walnuts
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Orange rind
Step 4: Fill the Mold
Pour the mixture into a 6-cup Jello mold (Bundt pans also work).
Chill until firm.
Step 5: Make the Cream Cheese Layer
Beat cream cheese and sugar together until silky.
Slowly beat in evaporated milk and vanilla.
Step 6: Bloom & Add the Gelatin
Soften unflavored gelatin in ½ cup cold water. Heat until fully dissolved.
Blend dissolved gelatin into the cream cheese mixture.
Step 7: Pour Cream Layer Over Set Jello
Make sure the cranberry layer is fully firm (this prevents sinking).
Pour cream mixture over the top.
Chill until completely set — at least 4 hours, preferably overnight.
Step 8: Unmold
Dip the mold briefly into warm water, loosen edges, and invert onto a platter.
Beautiful!
5. Expert Tips & Troubleshooting
Why Jello Sometimes Won’t Set
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Too much liquid
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Fruit added too early
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Mold wasn’t chilled long enough
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Cranberries introduce natural pectin — they must be folded in only once the Jello thickens
How to Prevent Layer Separation
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First layer must be fully firm
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Cream cheese mixture should be room temperature but not warm
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Chill overnight for best results
How to Unmold Cleanly
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Dip mold into warm (not hot) water: 5–8 seconds
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Run a thin knife along the outer edge
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Invert confidently (no hesitation!)
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Tap the top gently
If the Mold Breaks
It happens — even to experts.
Just gently spoon it back together on the platter. Vintage food is forgiving and still delicious.
6. Variations & Add-Ins
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Pineapple-Cranberry Version: Add ½ cup crushed pineapple (drained very well).
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Pecan-Raspberry: Replace walnuts with pecans for a Southern touch.
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Orange-Forward: Add an extra teaspoon of orange zest + a splash of orange juice.
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Christmas Version: Stir in ¼ cup finely diced apples for texture.
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Creamier Base: Increase cream cheese to 12 oz.
If you like fruit-forward vintage desserts, you’ll also love my Classic Ambrosia Salad:
👉 https://fobdel.com/2025/03/03/classic-ambrosia-salad-recipe/
7. Serving Suggestions
This mold pairs beautifully with:
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Roasted turkey or ham
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Holiday buffets
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Potlucks
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Brunch spreads
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Christmas cookie trays
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Vintage recipe dinners
For a cozy winter meal that fits the retro theme, try it alongside Homemade Chicken and Dumplings — an absolute comfort classic:
👉 https://fobdel.com/2024/12/23/homemade-chicken-and-dumplings/
8. Storage, Freezer & Make-Ahead Instructions
Refrigerator
Keeps 5–6 days covered tightly.
Freezer
Not recommended — gelatin texture becomes icy.
Make-Ahead
Best made 1–2 days before serving.
9. FAQs
Can I make this without nuts?
Yes — simply omit the walnuts.
Can I use jellied cranberry sauce instead of whole berry?
It will change texture but still works.
Can I make this in a Bundt pan?
Absolutely — Bundt pans make stunning Jello molds.
How do I prevent fruit from sinking?
Let the Jello thicken slightly before adding fruit.
Can I use a silicone mold?
Yes, but the shape will not be as crisp as a hard mold.
Conclusion
Bringing back this beautiful vintage Cranberry Jello Mold felt like bringing my great-grandmother’s kitchen right back to life — and I hope it brings that same warmth, nostalgia, and sparkle to your holiday table.
If you make this recipe, I would truly love to hear about it.
Did someone in your family make this too? Do you remember flavors like this from childhood?
👇 Please leave a comment, give the recipe a star rating, and share it with someone who loves vintage holiday cooking.
And don’t forget to save it to Pinterest so you can find it every holiday season.
Granny’s Cranberry Jello Mold (Vintage Holiday Dessert)
Ingredients
- For the Cranberry Jello Layer
- 1 cup 10 oz package frozen raspberries, thawed — reserve syrup
- Water as needed to bring raspberry syrup + water to 2½ cups total
- 2 packages raspberry Jello
- ¾ cup whole berry cranberry sauce from 8 oz can
- ½ cup chopped walnuts
- 1 tablespoon grated orange rind
- For the Cream Cheese Layer
- 8 oz cream cheese softened
- ½ cup sugar
- 1 cup evaporated milk
- 1 teaspoon vanilla extract
- 1 envelope unflavored gelatin
- ½ cup cold water
Instructions
- Make the Cranberry Jello Layer
- Drain raspberries, reserving all syrup. Add water to the syrup until you have 2½ cups total liquid.
- Bring the syrup/water mixture to a boil.
- Remove from heat and dissolve both packages of raspberry Jello in the hot liquid. Stir until fully melted.
- Chill the mixture until it thickens to the consistency of unbeaten egg whites — wiggly but not set.
- Gently fold in the raspberries, whole berry cranberry sauce, walnuts, and orange rind.
- Pour into a 6-cup Jello mold (or Bundt pan). Chill until fully firm.
- Make the Cream Cheese Layer
- In a mixing bowl, beat cream cheese and sugar together until smooth and creamy.
- Slowly beat in the evaporated milk and vanilla.
- In a small saucepan, sprinkle unflavored gelatin over ½ cup cold water. Allow it to soften (bloom) for 1–2 minutes.
- Heat the gelatin mixture over low heat until the gelatin dissolves completely.
- Pour the dissolved gelatin into the cream cheese mixture while mixing to combine.
- Assemble the Mold
- Once the cranberry layer is completely set, pour the cream cheese mixture over the top.
- Chill again until fully firm — preferably 4–6 hours or overnight.
- Unmold & Serve
- To unmold, dip the mold briefly (5–8 seconds) into warm water.
- Loosen edges with a thin knife if needed.
- Place serving platter on top and invert firmly.
- Lift mold away to reveal your beautiful vintage Jello creation.
- Serve chilled and enjoy this nostalgic holiday classic!
Notes
