Thanksgiving isn’t the same without a tangy cranberry sauce to complement the turkey and stuffing on my table. In fact, I eat more cranberry sauce than anything else on Turkey Day. So every year I ask myself, ‘What’ll it be? Cranberry Orange Relish? Whole Cranberry Sauce?’ and I toggle between them.
Well, here is a new favorite to add to my repertoire that can easily be performed the morning of the feast: Cran-Ras Salad made with Jell-O. It adds a delicious, retro feel to your table. And children love it. The frozen raspberries help to firm up the Jello quickly and the whole cranberry sauce is a revelation next to the raspberries.
Cran-Ras Salad is taken from Series One Treasured Mennonite Recipes: Favorite Recipes from Mennonite Relief Sale Volunteers which includes special Amish Recipes and Home Remedies, such as mustard plasters.
Cran-Ras Salad
Ingredients
- One, 4-cup mold (optional) or a 4-cup serving bowl
- 1, 3 oz. package raspberry gelatin (I used Jell-O.)
- 1, 3oz. package lemon gelatin
- 1, 10 oz. package frozen raspberries
- 1, 14 oz. can whole cranberry sauce (I used Ocean Spray.)
Directions
- Spray mold with cooking spray. Ignore this step if you are presenting it in a serving dish.
- Mix gelatin with boiling water.
- Add frozen raspberries, breaking up lumps with fork.
- Stir in cranberries. Chill until partially set.
- Slowly add soda. Chill until firm, about 2 or more hours. Unmold, if necessary, and serve.
Here’s another FFA cranberry sauce for Thanksgiving…Fancy Cranberry Compote
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