Thanksgiving is typically when most people start talking about Cranberry Sauce.

It is usually a staple at most Thanksgiving dinners- and typically found in a can.

Which can make it one of the most forgettable parts of your Thanksgiving feast.

But I’m gonna tell you- it doesn’t have to be.

It can actually be one of the most requested and favored parts of the meal.

But you have to use my Grandma’s recipe.

Because if it has been passed down from generation to generation you know it has to be good.

This cranberry sauce has just the right amount of sweet with a little bit of bitter. But boy- together does that make a winning combination.

To be honest- it tastes amazing on rolls, too. Or to be eaten by the spoonful. Trust me- you are going to be licking the bowl clean.

I’m not saying canned cranberry sauce is awful- I actually quite like it.

But when given the option- I’ll always opt for fresh- and after you make this- you will too.

Ingredients

1 lb. fresh cranberry

1 apple- cored

1 orange peel

2 cups sugar

1 T. water

1 6 oz. box of cherry jello

1 c. ice

Instructions

Pour cranberries, apple and your orange peel in a large bowl

Add 2 cups of sugar and mix together until well coated

Pour fruit mixture into a high powered blender (I use a Blentec)

Drizzle 1 T. of water into the mixture

Blend together until smooth (a few chunks are okay)

Once blended pour the mixture back into your large bowl and set aside

Boil 1 C. of water

Add boiled water and jello together in a small bowl- dissolve and stir for 3 minutes

Add 1 C. of ice to the jello mixture

Place jello into the fridge for 20 minutes

After 20 minutes your jello mixture should be in the beginning of stages of thickening- that’s okay

Add the jello mixture to your bowl of blended fruit and stir together

Transfer into a baking dish or glass bowl with a lid and place in fridge for at least 3-4 hours before serving