Congealed Pepper Jelly Mold
Add a bold touch of Southern charm to your appetizer spread with this Congealed Pepper Jelly Mold, a retro-inspired recipe that's equal parts savory and sweet. Featuring the vibrant duo of red and green pepper jellies, this creamy, tangy creation is elevated with softened cream cheese and optional minced green onions for a hint of zest. Carefully molded into a decorative shape, this stunning centerpiece is as visually impressive as it is delicious. Perfectly paired with crisp crackers or buttery crostini, this make-ahead dish is ideal for holidays, potlucks, or cocktail parties. Garnished with fresh parsley, it promises to dazzle your guests with every creamy, flavorful bite!
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Recipe Information
Ingredients
- 2 packets unflavored gelatin powder
- 1 cup cold water
- 1 cup boiling water
- 1 cup red pepper jelly
- 1 cup green pepper jelly
- 8 ounces cream cheese, softened
- 2 tablespoons minced green onions (optional)
- 2 tablespoons chopped fresh parsley (for garnish, optional)
- 1 package crackers or crostini (for serving)
Instructions
In a small bowl, sprinkle the unflavored gelatin over the cold water and let it sit for 5 minutes to bloom.
While the gelatin blooms, bring 1 cup of water to a boil.
Pour the boiling water over the bloomed gelatin and stir until completely dissolved.
Stir in the red pepper jelly and green pepper jelly until fully combined and smooth.
In a large mixing bowl, beat the softened cream cheese using a hand mixer until light and fluffy.
Gradually add the pepper jelly mixture to the cream cheese, beating on low speed until smooth and uniform.
If desired, fold in the minced green onions for additional flavor.
Lightly grease a decorative mold or a standard 4-cup mold with nonstick cooking spray.
Pour the pepper jelly mixture into the prepared mold, smoothing the top with a spatula.
Cover the mold with plastic wrap and refrigerate for at least 4 hours, or until fully firm.
When ready to serve, gently run a knife around the edges of the mold to loosen. Invert the mold onto a serving platter and lift away gently.
Garnish the mold with chopped fresh parsley, if desired, and serve with crackers or crostini.
Nutrition Facts
Calories |
3002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.4 g | 143% | |
| Saturated Fat | 51.8 g | 259% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 251 mg | 84% | |
| Sodium | 2553 mg | 111% | |
| Total Carbohydrate | 483.3 g | 176% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 302.0 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 329 mg | 25% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 502 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
