- Servings: 10
- Prep Time: 20 minutes
- Total Time: 20 minutes
|1 bag||Fresh Cranberries|
|1||Small Can Crushed Pineapple|
|1× 6 oz box||Cherry Jell-o|
|1½ cups||Boiling Water|
In a food processor or blender, process the cranberries until well chopped, not to small, not to big. Pour into a very large bowl. Cut the whole orange into slices and remove seeds. Process in food processor until really smooth, with hardly any chunks. Remove any pieces of rind that did not break down. Pour into bowl with cranberries. Add the crushed pineapple, juice and all, to the cranberry mixture. Add the sugar and let sit for about 15 minutes or until the juices are pulled from the cranberries. Meanwhile, boil the water in a glass container in the microwave. Add the cherry jello and mix until dissolved. Add the Jell-O mixture, it does not need to cool, to the cranberry and sugar mixture. Stir well to incorporate. Stir in chopped pecans. You might want to give them a quick whirl in the food processor. Then add them to mixture. Have several bowls or resealable containers with lids ready. Pour in the cranberry mixture. This makes many portions and it just depends on bowl size as to how many you will have. Sprinkle the top with any extra nuts and garnish with a cranberry or two.
This recipe doubles really well, just make sure you have a big enough bowl. Sugar free version: before I add the sugar to the big bowl I have taken out a portion and used Splenda or it's equivalent. You may also substitute sugar free jello. This recipe has been in my family for three generations and no holiday meal was complete without it. In memory of my sweet Granny, Clara Walker.