Dolly Parton’s Cranberry Mold

By Dolly Parton and Rachel Parton George

Published Nov. 21, 2024

Dolly Parton’s Cranberry Mold
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
30 minutes, plus 6 hours’ chilling
Prep Time
10 minutes
Cook Time
20 minutes, plus 6 hours’ chilling
Rating
4(116)
Comments
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We have to have cranberries with turkey, dressing and potatoes at Thanksgiving. We love that you can make this cranberry mold recipe, from our book “Good Lookin’ Cookin’” (Ten Speed Press, 2024), in advance, so there’s one less part of the meal to concern yourself with on the big day. Dolly calls this a “friendly side dish” and she’s right: Though it’s sweet, it’s the kind of sweet that fits the meal itself, before you even get to dessert.

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Ingredients

Yield:10 to 12 servings
  • Cooking spray, for greasing
  • 3(3-ounce) packages raspberry-flavored gelatin (such as Jell-O)
  • 3cups boiling water
  • 1(16-ounce) can whole cranberry sauce
  • 1(20-ounce) can crushed pineapple, undrained
  • 1cup finely chopped celery
  • ½cup finely chopped pecans
  • Whipped cream, for serving
  • Celery leaves, for garnish (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

223 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 26 grams carbohydrates; 1 gram dietary fiber; 20 grams sugars; 19 grams protein; 56 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Grease a Bundt pan or large gelatin mold with cooking spray.

  2. Step 2

    In a large bowl, combine the gelatin and boiling water, stirring well to completely dissolve the gelatin. Add the cranberry sauce, stirring until melted and incorporated. Let the mixture cool for 10 minutes.

  3. Step 3

    Add the pineapple, celery and pecans to the gelatin mixture and stir until well combined. Pour the mixture into the Bundt pan. Cover with plastic wrap and refrigerate until firm, at least 6 hours or up to 24 hours.

  4. Step 4

    When ready to serve, remove the cranberry mold from the refrigerator. Fill a large bowl with warm water. Dip the Bundt pan into the water, immersing it so that the water comes just up to— but not over — the edge for 15 seconds. Lift the mold from the water (if needed, wipe off any moisture on the pan with a tea towel). Place a serving plate upside down over the top, open side of the Bundt pan. Holding the pan and the plate together, invert both and shake the pan slightly to loosen the gelatin. Carefully pull the pan away. If necessary, repeat the warm-water dip. If the cranberry mold has softened, put the dish into the refrigerator for a few minutes to firm up.

  5. Step 5

    Cut the cranberry mold into slices. Serve each piece with a dollop of whipped cream and, if desired, garnish with a celery leaf. If you really like whipped cream, like we do, make it a big “Dolly Dollop”!

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Ratings

4 out of 5
116 user ratings
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Comments

Pat

I love reading the comments in the cooking column- they are so frequently warm and complimentary (like a good dinner guest) while offering both nostalgia, family stories and perks of their own.The best of social media. Thanks.

Robin

My 82 year old glamorous aunt once personal secretary for the 7 original astronauts gave me this recipe 35 years ago. I've made it a hundred times. No celery in hers. Key difference: port wine. Otherwise - fancy jello (which may have its place.) Mold is wonderful, but we just pour ours into a bowl. Can also ladle into individual serving dishes. Stir nuts in only after jello partially set or they all rise to top. Aunt's version: 6 0z. jello, 2 c water, 3/4 port wine. Holiday staple.

Alex

I think it would be fun to mold it in an aluminum can. So it comes out in the traditional log shape, with ridges! :^)

Ali

Perfection! We have had a recipe like this in our family for years and it's the highlight of the meal for the kids. And me. Tried this because I love Dolly & was a hit too. Ours uses cherry Jell-O, and I learned raspberry is great too. You really can't go wrong. Don't miss the step of letting Jell-o cool 10 min before adding everything else. This will keep the ingredients more suspended & evenly distributed. I make this at least a day ahead & unmold just before we're ready to eat. We have one of those 50's Tupperware type molds with a detachable center that makes unmolding a breeze. This year we served with a little bowl in the center filled with whipped cream. It looks so cute on the table. Thank you, Dolly!

CNB

Being a little cheeky -- making this with half-sphere-shaped silicone molds, whipped cream dots on top, and a cherry -- hoping guests make the connection.

Karleen Cole

Love seeing this! Our family made this for years, and now I want to try it again. Just a great touch of cranberry that everyone loved.

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Credits

Adapted from “Good Lookin’ Cookin’ ” by Dolly Parton and Rachel Parton George (Ten Speed Press, 2024)

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