My grandmother’s kitchen in Winterport was always decorated with copper molds, and each holiday, one of us kids would be allowed to pick out the shape that would be used for Aunt Betty’s cranberry sauce.
As I grew older and had children of my own, I found myself starting my own collection of copper molds; I think subconsciously because they reminded me of my gram and how wonderful it was to be in her kitchen.
When she passed in January, my grandmother’s copper molds became mine. They are memories and loved treasures.
Each Thanksgiving (and Christmas), my children pick the mold that will be filled with a super easy and delicious cranberry sauce that combines tart crushed whole cranberries with sweet raspberry Jell-O.
Aunt Betty’s cranberry sauce
Servings:6 to 10
1 cup water
1 package Raspberry Jell-O
1 can whole berry cranberry sauce
Fresh whipped cream
Heat 1 cup water to a boil and add raspberry Jell-O. Once it is mixed, add 1 can of whole berry cranberry sauce. Mix well and pour into the mold. Chill for at least an hour (can be made the day before).
To serve, dip pan in warm water for 10-20 seconds to loosen mold, and flip
onto plate. Serve with fresh whipped cream.