This Cranberry Sauce is one of my favorites for fall. It requires fresh cranberries so it is pretty limited on when it can be made. (Update: I did try this with frozen whole cranberries and it worked great too). I don’t know where this recipe originated. I got it from my mom who got it from a friend who got it from a friend and well, you get the idea.
The Most Amazing Cranberry Sauce Ever
- 1 lb fresh cranberries
- 1 cup sugar
- 1 can crushed pineapple - drained and juice saved
- 1 small box of Cherry Jello (not sugar free)
- ¼ cup chopped Maraschino cherries
- ¼ cup chopped Pecans (optional)
- In a large sauce pan combine the sugar and cranberries. Measure the pineapple juice and add water to make 1 cup of liquid. Add this mixture to the cranberries.
- Boil and stir until the cranberries pop. This is important as if the skin is in-tact then the sugar can't get in and your sauce will be sour.
- Stir in the jello
- Cool - seriously, let it cool. This generally takes a half our our so (I don't get it to the cold point, but to the point where it doesn't steam when I stir and isn't hot to the touch)
- Mix in the pineapple, cherries and pecans. I'm not a fan of pecans so they don't always get added.
- Place in the fridge and let set. It's ready to eat in 4 hours or so.
If I’m making this just for Brad & I then I let it set in a tupperware but if I’m bringing it to a party then I’ll have it set in one of my serving bowls. (Side note – I love my everyday serving dishes because they are so bright and colorful. Aren’t they fun?)
During the cooler months, this is one of my signature dishes and often have it requested when we’re bringing a dish to a party with friends. The recipe calls for the maraschino cherries to be chopped, but sometimes (ok most of the time) I get lazy and just throw them in whole.