Author Notes
My mom has made this for Thanksgiving just about every year. It has a bold taste and almost crunchy texture that makes it a great accompaniment to the less-bold fare on the Thanksgiving table. It is an old school recipe that has stood the test of time for a reason, it's great! —DoubleJ
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Ingredients
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2 packets
Lemon or Cherry Jell-o
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1 pound
fresh cranberries
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2
navel oranges, washed but not peeled, cut into pieces
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1 cup
sugar
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1,
2 lb. can of crushed pineapple
Directions
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Dissolve 2 packages of Jell-o in 1.5 cups of hot water. Stir well to be sure that the Jell-o is well dissolved.
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Set Jell-o aside to cool while you prepare the rest of the ingredients.
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Grind or process together the cranberries and the navel oranges. Stir well to combine.
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Add the sugar and the crushed pineapple, stir.
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Add the cooled Jell-o. Combine all of the ingredients thoroughly. Put into containers, either molds or glass compotes work very well, and refrigerate for at least one hour.
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Left-overs will keep very nicely, easily as long as the left-over turkey.
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