Mrs. Raab's Cranberry Aspic

This festive aspic is served at the Christmas Day lunch buffet, part of Newport, Rhode Island’s, holiday house tour.


1/2 cup sugar
1 large box lemon gelatin
2 cups hot water
1 can (20 ounces) crushed pineapple
1 pound cranberries, ground
1 cup diced celery
1 cup chopped nuts


Dissolve sugar and gelatin in hot water in large mixing bowl. Add remaining ingredients and mix well. Pour into mold and chill until firm, at least 4 hours. Unmold onto plate lined with lettuce, and serve. If desired, garnish with a bit of mayonnaise. This aspic can also be made in individual molds.

Cooking & Recipes


Serves 6.

Preparation Method


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