Layered Cranberry Sauce

My sister made the most amazing Cranberry Sauce one time in Hawaii for Thanksgiving and the following year at a friends Thanksgiving, I promised to try and copy it.  After searching the web and doing many variations of the recipe, this is as close as I can come to recreating it.  It does almost taste like a dessert, but I get soo excited for leftovers after Thanksgiving and I end up eating it with everything!  Keep in mind this needs to get started the night before Thanksgiving.

Prep Time: 5 minutes    Total Cooking Time: 20 minutes    Total Time: 1 day     Servings: 16

Ingredients you need to cook this shit:

  • 2 (6 oz) packages of cranberry Jell-O gelatin (you can also use cherry or raspberry)
  • 1 (16 oz) can whole berry cranberry sauce
  • 1 (20 oz) can crushed pineapple, drained
  • 1 cup sour cream (8 oz) container
  • 2 cups of boiling water
  • 2 cups of crushed walnuts (optional)

Directions to cook this shit:

  1. Boil one cup of water in a small pan.  Dissolve one Jell-O package in the pan, and stir in half the can of pineapple, the whole can of cranberry sauce, and 1 cup of walnuts if desired.
  2. Spread contents of small pan in bottom of 9 x 13 glass dish and chill until partially set.  ( I like to do this the night before Thanksgiving and then finish the second half in the morning of)
  3. Once the first part is set, take the sour cream and spread a layer all over the top of the dish.  (some recipes also use an 8 oz package of cream cheese too with the sour cream layer)
  4. Boil another cup of water, and dissolve the second Jell-O package. Add in the second half of the crushed pineapple, and walnuts if desired.
  5. Pour this layer on top of the sour cream layer, cover and let set.




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