This is what dreams are made of.
Or at least mine for the majority of the holiday season.
Every year for as long as I can remember, my mother always made this cranberry Jell-O. It’s really the only recipe that I’ve carried on from my childhood Thanksgiving menu to my own small little family’s. But I don’t stop at Thanksgiving. It’s just too good to do that.
To be completely honest, I’ve only just started making this myself. The first time I attempted the dish, I epically failed and my family enjoyed “cranberry soup” for Thanksgiving. It took me many years to figure out how to make Jell-O properly in order to not serve this super liquidy out of a bowl.
I mean, I can make a baked Alaska, soufflés, and macarons. But Jell-O? I have such difficulties!
Fortunately, with time comes perfection.
Not only that, but I’ve added more things to make each bite even more divine. Like topping the Jell-O with whipped cream and sugared cranberries.
Because, remember how I told you I couldn’t help but to add these sugared cranberries onto absolutely everything?
Those two ingredients seriously took this cranberry Jell-O to the next level.
And I may never eat it plain again.
Unless it’s scooped next to a slice of perfectly roasted turkey.
But as I make it throughout the holiday season, I’ll be sure to trash it up.
So, to finish up the twelve days of Christmas (late), I’m sharing with you: cranberry Jell-O!
- 1 large box of cherry or strawberry Jell-O
- 1 can of jelled cranberry sauce
- 1 (15 oz.) can of mandarin oranges
- 1 (15 oz.) can of crushed pineapples
In a medium saucepan, add 2 cups of water and bring to a boil. Once boiling, add the Jell-O packet, and mix. Then add the cranberry sauce and cook together, stirring occasionally, until the cranberry sauce is completely melted.
Once melted, add 1 1/2 c. of water. Pour mixture into a serving bowl, and refrigerate until slightly firm (approximately 6 hours).
Once slightly gelled, open and drain the mandarin oranges. Chop into small bite-sized pieces. Then, open and drain the crushed pineapples as best as possible. Add both of the fruits into the Jell-O until fully incorporated. Continue refrigerating until completely gelled and up until you want to serve.