I got this recipe from my mom, Tammy. Hence the name. She makes it every year for Thanksgiving and Christmas. Since Sean and I will be celebrating Thanksgiving in southern Maryland with his sister and her husband, instead of heading home, I wanted to bring a little bit of home along with me.
This recipe is so easy to make, requires not much more effort than opening a can of cranberry sauce, and is way better than just the canned stuff alone.
3 oz. box raspberry Jello
1 cup hot water
1 lb. can whole berry cranberry sauce
8 oz. can crushed pineapple, drained
3/4 cup chopped walnuts
Dissolve the Jello in the hot water. Add the cranberry sauce and stir well. Add the other ingredients and mix well.
Pour into a jello mold (or any other container) and chill for several hours.
Voila! Cranberry sauce!