I have probably mentioned before, but my mom is an amazing cook (in fact, she has her own company in her small town and business is booming…but more on that later!) I always looked forward to Thanksgiving because it really was a feast. She cooks for days and we eat for days. It’s the best! One of the things I look forward to all year is her cranberry sauce and cranberry jello. I pretty much have a little turkey with my cranberry sauce because I love it so much! This Cranberry Apple Raspberry Jello is a new spin on one of her recipes and it’s the perfect side for Thanksgiving!
It’s a little extra work than regular cranberry sauce, but worth it! Especially if you’re planning a small dinner like my Easy Turkey Foil Dinners. Homemade cranberry sauce is actually extremely easy to make and I don’t know why I don’t make it more often (maybe because my husband and kids don’t like cranberries and I end up eating the whole bowl…but that should really be more of a reason to make it).
Raspberry Apple Cranberry Sauce Jello
Ingredients
For the Cranberry Raspberry Sauce
- 1 12 oz. package fresh cranberries
- 1 c. fresh raspberries
- 1 1/4 c. water
- 1 1/4 c. sugar
For the jello
- 1 pkg. raspberry jello
- 1 pkg. cranberry jello
- 2 c. boiling water
- 3 c. ice
For the toppings
- 1 apple diced
- 1 c. choped pecans
Instructions
For the Cranberry Raspberry Sauce
- Bring water and sugar to boil. Cook until sugar is dissolved.
- Add raspberries and cranberries.
- Bring water to boil again, the turn down to medium heat.
- Cook raspberries and cranberries until most of the cranberries "pop."
- Set aside and let cool to room temperature.
For the Jello
- Boil water, then add to jello mixtures in a medium bowl.
- Whisk for about 2 minutes, until jello is completely dissolved.
- Add ice cubes and stir until ice is melted.
- Add the jello to the sauce, then add apples and pecans.
- Place in the refrigerator for a few hours. Stir every so often so the ingredients don't sink to the bottom.
The amazing thing about this recipe is that is can also double as a dessert. It doesn’t weigh you down, but it’s still sweet and delicious! It can also count as a salad…because fruit…okay, I’m stretching a little there.
This makes a gigantic bowl…so plan on serving a lot of people! Or if you’re like me and 7 months pregnant, eat it all in 3 days…because that’s totally acceptable.
Diane says
That looks so yummy and easy to make. Thank you for the recipe. I’ve got 12 for dinner on Christmas Day so this will be perfect.
Christina Lakey | Food Apparel says
I’m on a huge cranberry kick lately, so this is kinda awesome!
Natalie says
Hi,
I cannot find cranberry jello anywhere. Might you have a suggestion for a substitute?
Erin says
Just get two raspberry jello boxes. They taste about the same, so it should be fine 🙂
Natalie sharp says
Hi,
Thank you for responding to my above comment. One more question – do I need to drain the cranberries before adding jello to them?
Erin says
Nope, you’ll just pour it all into the jello 🙂
stacy says
what size boxes of jello do you use?
Erin says
I don’t have the size on me now, but use the smaller boxes 🙂
Marcia says
The cranberry apple raspberry jello looks beautiful in a trifle bowl … do I have to double the recipe to serve it in it?
Erin says
Hi Marcia! That would be beautiful! You should be fine with this serving size. This makes A LOT of jello! Thanks for visiting!!