Prep 20 mins
Cook 4 hrs
This is my absolute favorite holiday dish. Whenever I would come home from college my mom would ask what I wanted to eat and this was always my first answer. It fits in perfectly in a Thanksgiving feast, but I also eat it for breakfast, lunch, and even dinner sometimes. I also buy extra bags of cranberries when they're in season so I can make it all year long.
- 1 (1 lb) bag fresh cranberries
- 4 cups water
- 1⁄2 cup honey
- 4 (1/4 ounce) packets unflavored gelatin (Knox)
- 2 cups sliced green grapes
- 1⁄2 cup pecans, broken into pieces
- 1 (16 ounce) canunsweetened pineapple tidbits, crushed will work also (drained well)
- 1⁄2 cup mayonnaise
- 1⁄2 cup vanilla yogurt
- 1⁄2 teaspoon cinnamon
- Pour cranberries, water, and honey in a pot and bring to a boil.
- While pot is boiling, dissolve 4 packets unflavored gelatin in 1/2 cup cold water.
- When all the berries start popping, remove from heat and stir in the dissolved gelatin.
- Allow to cool.
- Once cool, add grapes, pecans, and pineapple (make sure it's drained well, you don't want to add more liquid).
- Pour into a gelatin mold and chill several hours.
- Serve with the dressing: just mix up the mayo, yogurt, and cinnamon.
- This is really simple, the hardest part is waiting for it to cool, and then waiting for it to chill/set.
this was ok. i couldnt stomach the thought of mayonnaise in my jello so i made a different dressing. the jello wasnt very sweet and the cranberries added an odd texture that we didnt care foe. i added bananas and shredded apple since i cant eat grapes or pinapple. i loved the bananas in it and also i used walnuts. mm. it was interesting but not my favorite. thanks.