cranberry jell-o.

This is what dreams are made of.

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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!

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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!

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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.

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