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Molded Peach Gelatin

For folks who don't care for cranberry sauce, consider serving this pleasant peach mold at your Thanksgiving dinner. It's convenient do-ahead dish when preparing for a busy day.
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    4-6 servings


  • 1 can (15-1/4 ounces) sliced peaches
  • 1/2 cup sugar
  • 1/4 to 1/2 teaspoon ground nutmeg
  • 1 package (3 ounces) peach or orange gelatin


  • Drain peaches, reserving juice; add enough water to juice to measure 1 cup. Place peaches in a blender. Cover and process until smooth; set aside.
  • In a large saucepan, combine the sugar, nutmeg and reserved juice mixture. Bring to a boil over medium heat; cook and stir for 1 minute or until sugar is dissolved. Remove from the heat; stir in gelatin until dissolved. Stir in the peach puree.
  • Pour into a 3-cup mold coated with cooking spray. Refrigerate until set. Just before serving, unmold onto a serving plate.
Nutrition Facts
3/4 cup: 173 calories, 0 fat (0 saturated fat), 0 cholesterol, 38mg sodium, 43g carbohydrate (41g sugars, 1g fiber), 1g protein.

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