My dad’s mom, Awmaw, is the idyllic Southern grandma: short, sweetest woman ever, thick accent, and very into shoving food into your mouth any chance she gets. My favorite part of every holiday is her “cranberry stuff.” It’s her version of cranberry sauce, and much, much, MUCH better than the canned nastiness.
Fair warning: this is not healthy in the least, unless you think fruit cancels out Jello, sugar, and marshmallows. However, I don’t know anyone who thinks they should eat healthy on Thanksgiving, Christmas, or Easter!
Recipe – Makes approximately 12 cups
2 small packages red Jello
1 c sugar
1 package miniature marshmallows
3 c boiling water
1 lb fresh cranberries, chopped
1 c chopped pecans
2 oranges, chopped
2 apples, chopped
1 large can pineapple chunks (or 1 1/2 c fresh pineapple, chopped)
- Pour boiling water over the first three ingredients
- Stir until dissolved
- Combine remaining ingredients and refrigerate
- When partially set, stir well to mix fruit
- I prefer to use raspberry Jello, but cherry, strawberry, or even watermelon will work as well
- I like the cranberries to be in fairly large pieces to cut the sweetness of the Jello and marshmallow mixture
- Make sure you scrape the bottom of the container when you mix it after it’s partially set to get all of the Jello that’s on the bottom mixed in
- This can be made ahead of time and frozen, or it will keep in the fridge for up to a week. Just make sure to pull it out in time to slowly thaw in the fridge and mix well before serving.