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Raspberry Apple Cranberry Sauce Jello


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


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.