Ahhhhhh, it’s finally Thanksgiving. Which means lotssss of food, family, and cranberry sauce. Yep, cranberry sauce. Now you might be thinking “I hate cranberry sauce” or “is she really talking about the maroon jellied log that is the same shape as the can?” Why yes, I am talking about cranberry sauce, but this is not your average side dish. My cranberry sauce is sweet, crunchy, and out of this world good.
My recipe is a Barnes (my maiden name) family Thanksgiving staple. There are some families who could go without cranberry sauce, and then there are others that have it as a main dish which HAS to be on the table each year. Mine is the latter. This cranberry sauce is something we all look forward to when the leaves start to fall and the air becomes crisp.It would not be Thanksgiving without it. For us it would be like having Thanksgiving dinner without turkey. It must be there.
This recipe comes from my (great) Aunt Alice. She is known for her dressing, seven layer salad, cranberry sauce, and loving home. When you walk into her house for Thanksgiving, you instantly feel cozy and welcome. Her voice is soft and heart big.
Aunt Alice and Uncle Billy Jack are the epitome of great Thanksgiving hosts. Their home is filled with people from all walks of life, each with their own story. All are welcome to celebrate and share in the season of grateful and thankful hearts.
I love that I have this special recipe to pass on to my children, and to you! I hope this recipe brings you and your family as much joy and yumminess as it has to mine! From my family to yours, Happy Thanksgiving! May your day be filled with laughter, family, full bellies, and the world’s best cranberry sauce.
1 cup fresh cranberries- chopped into fine pieces
1 orange with the rind- chopped into fine pieces
1 Granny Smith apple with skin- cored and chopped into fine pieces
1 cup pecans- chopped into fine pieces
6 oz. strawberry jello mix
2 cups granulated sugar
2-1/2 cups boiling water
- In a food processor, mince the cranberries, orange, apple, and pecans. Make sure to chop each separately (if not, the consistency will not be correct). You are wanting a really fine chop
- Set aside in a bowl
- Dissolve your jello and sugar in the boiling water. Make sure everything is dissolved before moving on to the next step
- Add the chopped cranberries, orange, apple, and pecans to the jello mixture
- Stir until well combined
- Cover and refrigerate for three hours
- After three hours, pull the mixture out and stir. This is a very important step because some of the jello tends to settle at the bottom. The stirring helps make a cohesive mixture
- Return to the refrigerator until ready to serve, at least another three hours
- Serve in a white bowl and enjoy!!
*Can be made two days in advance*