Another recipe from one of our FABULOUS contributors, Emily!!! This Citrus and Cranberry Sauce recipe looks Ah-mazing!
In our home there are some must have foods for Thanksgiving… turkey, stuffing, and cranberry sauce. We usually have lots of other dishes too, but to us it doesn’t feel like a Thanksgiving dinner without these three staples.
I’m not gonna lie, I like the stuff from the can. I remember being horrified the year my mom suggested having homemade cranberry sauce. Blasphemy! Believe it or not, we survived, and the homemade stuff was pretty good. That inspired me up to play around with different ingredients, and this recipe was born.
This cranberry sauce is sweet, refreshing, and has become a Thanksgiving meal must have, but it would work as a dish throughout the year as well. Another great thing about this recipe is that it is best when made a day or two before serving, which means less work to do right before meal time.
Here’s what you’ll need:
- 1 pounds frozen strawberries
- 8 ounces strawberry jello
- 1 can whole cranberry sauce
- 20 ounces crushed pineapple and all of the juice
- 1/4 cup orange juice
- zest of one orange
First, you’ll thaw the frozen strawberries and save all the juice.
Next, make the jello according to the directions on the package, but instead of adding cold water add the pineapple juice (from the canned pineapple) and orange juice in its place. You’ll want to add approximately 1 3/4 cups of juice to the jello. The package calls for two cups, but I’ve found that anything over 1 3/4 cups results is a rather runny sauce. I’m usually able to get around 1 1/4 to 1 1/2 cups of pineapple juice from the crushed pineapple, and then I add 1/4 cup of orange juice, but you can use whatever ratio of juice you prefer.
Add the can of whole cranberries, strawberries and juice from thawing, crushed pineapple, and orange zest. Mix, cover with plastic wrap, and refrigerate until it reaches a jello-like consistency.
You could always go crazy and top this with a whipped topping, but in our house we skip the middle man and shoot that right into our mouths… I mean, we save that for the pie.
I hope you’ll give this a try and let me know what you think. I have to rush back to the kitchen now before my kids eat it all. They’re thrilled I’ve made it a month early. See ya next month!
Latest posts by Paula (see all)
- Words of hope, from moms who have already overcome postpartum depression - May 31, 2019
- Lorax Inspired Rice Krispie Bars - May 29, 2019
- What to Pack for a Trip to Disney - May 27, 2019
- Coffee and other weird things I’ve found that help me sleep better - May 25, 2019
- Why I Argue With My Kids - May 15, 2019