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Author Notes: On the chance that next week's contest is NOT about cranberries, I have to enter this. I usually eat it with the main portion of my Thanksgiving meal, but as I double the recipe and make it from the time ripe cranberries appear in the stores until they no longer do, it serves very well for dessert too. And for breakfast, and for a late-night snack, for that matter. This has been on every holiday table I can remember, and its origins are lost in time -- I'm not sure if it was a grandmother's recipe, or if Mama came up with it -- but I can no more imagine Thanksgiving or Christmas without it than I can the one without turkey, and the other without ham! —Kayb
Serves 12, unless one of them's me; in that case, 6
- 1 bag fresh cranberries
- 1 large Granny Smith or other tart green apple
- 1 large orange
- 1 large Honey Crisp or other red apple
- 1 cup chopped pecans or walnuts
- 1 large box raspberry jello
- 2 cups water
- 1 cup sugar
- Zest the orange, peel, and liquefy in the food processor.
- Chop all the other fruit in the food processor, and add to large bowl with orange and zest. Add nuts.
- Bring water and sugar to a boil until sugar dissolves completely. Remove from heat, let cool just a bit, and whisk in Jello. Don't be hating on the Jello, here; it's not really noticeable, but helps things hold together. You could use unflavored gelatin and additional sugar if you wish.
- Pour Jello over fruit, give a good stir, and refrigerate overnight.
- This recipe was entered in the contest for Your Best Non-Pie Thanksgiving Dessert