Sunday, December 28, 2014

Cranberry Cream


This Cranberry Cream Jello Salad was always a staple at my Grandma Bea's Holiday table growing up. She loved the Holidays and any excuse to get her family together.  Now I make it for my family every Christmas and Thanksgiving or any Holiday if I can sneak it in. With only three ingredients this is so easy to make and the perfect compliment to turkey or ham.  I also love to snack on the leftovers with nuts sprinkled on top and a little extra dollop of whipped cream.
Cranberry Cream 

ingredients:
14 oz can whole cranberry sauce
4 oz package Strawberry or Raspberry Jello
4 oz Whipped Cream
1 cup boiling water

(This is also delicious with nuts and drained crushed pineapple)

This takes absolutely no time to make but you have to let it sit in the fridge for awhile so it can set up.  No one likes runny jello. 




Star with a medium size mixing bowl and combine one cup of boiling water with the jello. Stir until the jello is dissolved and then add the can of whole cranberries.  Continue to stir and break up the cranberries, fully combining them with the jello.  Now the mixture is too hot to add the whipped cream so you need to cover the bowl with plastic wrap and refrigerate for 30 to 60 minutes.  Be very careful not to leave this in the fridge too long.  I've forgotten before and the jello was set and then it was impossible to mix it with the whipped cream. You just want it cold so you can mix it with the whipped cream. Once it's cold fold in the whipped cream.  Then return the bowl to the fridge and let it chill for 3 to 4 hours until set.  Then enjoy!



The tartness and the sweetness make this a wonderful side dish for all the salty Holiday foods.  If you think it's too sweet for your main meal it can always double as a dessert.  


Happy Holidays



Download recipe here