This is an old recipe that my Mom has made for years and years for Thanksgiving, I don't know from where she originally got it, but it is one of my favorite foods to eat at Thanksgiving. Unfortunately I didn't make it exactly like Mom does for some reason and got a slightly different result but nonetheless it was tasty and well loved by our other male guest who declared it the best jello he had ever eaten.
Ingredients:
6 oz raspberry Jell-O
2 c water
1 can whole cranberry sauce
1 c sour cream
1 c chopped pecans
Directions:
Follow the jello package. Note that the jello package will call for 2 cups hot water, 2 cups cold water. Heat the 2 cups of water used in this recipe for your hot water and use your cranberry sauce in lieu of the called for cold water. You can add in the pecans whenever. Swirl in sour cream when the rest is partially set. I suspect Mom just cuts in the sour cream minimally, rather than "swirling" as the directions suggest.
Ingredients:
6 oz raspberry Jell-O
2 c water
1 can whole cranberry sauce
1 c sour cream
1 c chopped pecans
Directions:
Follow the jello package. Note that the jello package will call for 2 cups hot water, 2 cups cold water. Heat the 2 cups of water used in this recipe for your hot water and use your cranberry sauce in lieu of the called for cold water. You can add in the pecans whenever. Swirl in sour cream when the rest is partially set. I suspect Mom just cuts in the sour cream minimally, rather than "swirling" as the directions suggest.
1 comment:
I use cranberry, or cran-raspberry, juice instead of water. The recipe calls for two (2) cans of whole cranberry sauce. When stirring the cranberry sauce into the hot jello mixture, make sure the jelled part of the cranberry sauce completely melts and blends with the jello. Toasting the nuts gives a nice savory flavor to offset the sweetness of the jello matrix.
Post a Comment