With Thanksgiving just a couple of weeks away I wanted to toss this recipe out there for you to consider adding to your menu. We typically have on our menu at Thanksgiving and sometimes other times of the year, too. It can be a bit messy to make, so be careful! (The recipe book I got it out of has Jello splatters on the pages!)
*I found this in the Better Homes and Gardens Five Ingredient Recipes cook book years ago.
In a large (yes, large) mixing bowl, dissolve two 3-oz. packages of cherry Jello in two cups of boiling water. (The original recipe called for black cherry but I don't think that kind is made anymore.) Using a wire whisk (not very effective, takes forever) or a rotary beater (If you've got a stand mixer, this might work wonderfully. If you're using a hand held mixer, this is where you need to be very careful not to slop everything all over) beat in one 16-oz can jellied cranberry sauce until smooth. Add in 8 ounces sour cream (light sour cream works, too) and beat until combined. Pour into mold/bowl/pan of your choice. (If desired, you may add 1 c. chopped walnuts or pecans, toasted after the mixture has chilled for 45 min. and is partially set.) Let the whole thing set for 4 hours. Unmold, cut into squares, stick a spoon in the bowl, do whatever you want to do to serve this delicious dish up.
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