The Gelatin Diaries: Cranberry Fluff Mold

Around this time last year, I made the Ruby Cranberry Ring. I will admit that is one of my favorite posts and favorite gelatin recipes I ever did on this blog. Oh and the biggest! At that time, I tested two different cranberry recipes and this was the other one. So let me formally introduce you to the Cranberry Fluff Mold.


It is a snap to make with easy-to-gather ingredients. Marshmallows are melted with applesauce which is then mixed with a can of cranberry sauce and whipped cream. This is poured into a mold and chilled until firm. The original article says this can be served as either a relish or a dessert. In the article, they offer up the serving suggestion of surrounding the mold with slices of fruit cake. I know that is a controversial sentiment right there but it is totally optional. I decided to keep the original suggestion but it could easily be swapped out with slices of pound cake, gingerbread, or even a favorite cookie. Or one could keep it totally minimalist and serve it simply on a pretty plate.


This recipe is a bit of a fighter when one tries to unmold it. Every time I tested the recipe, it took me a bit to get it out of the mold and I am not new to this. Just take your time and you will be successful but here are a few tips to make it easier.

  1. Take your mold out about ten to fifteen minutes before you plan to unmold it.
  2. Delicately go around the edges pulling the mold away from the sides.
  3. Fill a large bowl with warm, not hot, water and dip the mold in for about ten to fifteen seconds being careful not to let water into the mold. Try and unmold and repeat if necessary.
  4. The smoother the mold the easier it is to get it out. If this is your first time unmolding something or just don’t want to spend money on something you might use once, a four-cup mixing bowl can be used.


This or the Ruby Cranberry Ring are perfect compliments to any Thanksgiving meal especially if you want to try something different from the more traditional cranberry sauce. This also works well for jazzing up a canned cranberry sauce.

Cranberry Fluff Mold

  • Servings: 6 to 8
  • Difficulty: easy
  • Print

An easy cranberry mold that can be served as a relish or a dessert from the 1960s


  • 1 envelope or 1 tablespoon unflavored gelatin
  • 1/4 cup cold water
  • 1 cup mini marshmallows
  • 1 cup applesauce
  • 1 14 oz can cranberry sauce
  • 1/2 teaspoon vanilla
  • 3/4 cup heavy whipping cream
  • Optional: red food coloring, fruit cake


  1. In a small bowl, mix the gelatin with the cold water and let sit for five minutes.
  2. Over medium low heat, combine together the marshmallows and applesauce stirring constantly until the marshmallows have melted.
  3. Remove from heat and place into a mixing bowl. Stir in the cranberry sauce and vanilla. If using add a few drops of food coloring to get a nice rosy color. (I added two drops). Let chill in the fridge until it starts to thickened up (about an hour).
  4. Whip the heavy whipping cream into soft peaks and fold into the partially thickened cranberry mixture. Pour into a 1 quart mold (four cups) and chilled until firm.
  5. Unmold onto a dessert plate and, if using, arrange slices of fruit cake around the mold. If desired garnish with extra whip cream and a candied cherry.


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