Berry Gelatin Mold

Fourth of July at the Clarke farm. Roy Clarke has a cousin with land outside Prattville and every fourth of July the whole extended Clarke network descends on it with food and fireworks and a volume of enthusiasm that I initially found disorienting and have come to love completely.

I made three things. Deviled eggs, which always disappear first at any gathering because deviled eggs are universally understood as the thing that signals a serious cook takes this gathering seriously. Potato salad in the large bowl. And a peach pie from the first peaches of the season because the peaches had been at the farm stand since Tuesday and July peaches in Alabama are a thing you do not waste.

Marcus told a story about Tyler when they were teenagers that involved a go-kart and a drainage ditch and nobody got hurt but everyone laughed for ten minutes. Tyler looked embarrassed and proud simultaneously. Roy said he remembered that day. Debbie said she did not remember that day and Roy said he knew she did not because she had not known about it until this moment and Roy had known all along. Debbie threw a napkin at him. I love this family so much I sometimes have to look away.

Every July Fourth spread needs something cool and bright that holds its shape through the heat of the afternoon, and a Berry Gelatin Mold is exactly that — it travels well, it looks festive on the table, and it disappears just as fast as the deviled eggs do. After an afternoon of Marcus’s go-kart stories and Roy keeping twenty-year-old secrets and Debbie’s flying napkins, I wanted a recipe worth sharing that captured the same joy of the day — something summery and cheerful and a little bit celebratory, just like the Clarkes themselves.

Prep Time: 15 min | Cook Time: 5 min | Total Time: 4 hrs 20 min (includes chilling) | Servings: 8

Ingredients

2 packages (3 oz each) strawberry or raspberry flavored gelatin
2 cups boiling water
1 1/2 cups cold water
1 cup fresh strawberries, hulled and sliced
1 cup fresh blueberries
1/2 cup fresh raspberries
1/2 cup crushed pineapple, well drained
Cooking spray or neutral oil, for the mold

Instructions

Dissolve the gelatin. Pour both packages of gelatin into a large mixing bowl. Add 2 cups of boiling water and stir for at least 2 minutes until the gelatin is completely dissolved and no granules remain.
Add cold water. Stir in 1 1/2 cups of cold water. Let the mixture cool to room temperature, about 10 minutes.
Partial-set the gelatin. Refrigerate the bowl, uncovered, for about 1 hour and 15 minutes, until the gelatin is thickened to a soft, syrupy consistency but not fully set. It should mound slightly on a spoon.
Fold in the fruit. Gently stir in the strawberries, blueberries, raspberries, and crushed pineapple, distributing them evenly throughout the mixture.
Prepare the mold. Lightly coat a 6-cup gelatin mold, Bundt pan, or large bowl with cooking spray. Wipe out any excess with a paper towel so the surface is just barely glossy.
Fill and chill. Pour the fruit-studded gelatin mixture into the prepared mold. Cover loosely with plastic wrap and refrigerate for at least 3 hours, or until completely firm. Overnight works beautifully if you’re making it ahead.
Unmold and serve. To unmold, dip the bottom of the mold briefly in warm water for about 10 seconds. Run a thin knife around the edge, place a serving plate on top, and invert with confidence. Lift the mold away. Serve immediately or refrigerate until ready to bring to the table.

Nutrition (per serving)

Berry Gelatin Mold — The Dish That Belongs on Every July Fourth Table