I rarely make up this cranberry sauce. Not because it isn't good. Oh no, that's not why. I rarely make this sauce because the recipe is my friend Barbara's. She makes it for me every year. Bless her heart. I prepare it occasionally for Christmas, but it's really a Thanksgiving treat for me.
Cranberry Sauce (serves 8)
2 C fresh cranberries
1 & 1/2 C water
1 C sugar
1 pkg raspberry Jello
1/2 C crushed pineapple
1 tart apple (chopped into small pieces)
1/2 C chopped walnuts (optional)
Add water to cranberries in a medium saucepan. Bring to a boil, reduce heat and simmer 10 minutes. Immediately add sugar and jello.
Remove from heat and partially cool. Then add the pineapple with a small amount of the juice, apple and nuts.
Pour into your favorite mold or serving dish, chill until firm.
This recipe is easy and stores well with plastic wrap over the top, or if you prefer chill until firm in a tupper-type container and then transfer to your serving dish.
Got a Thanksgiving favorite you'd like to share? Please do!
A Grace by Rebecca Weston 1890
Father, we thank Thee for the night, and for the pleasant morning light; for rest and food and loving care and all that makes the day so fair.
Help us to do the things we should, to be to others, kind and good; in all we do, in work or play to grow more loving every day.