Over the years, preparing and baking special healthier versions of our favorite family recipes has become a fun little “side” challenge for this homesteading, homeschooling mama. My family has always been supportive of my hobbies and creative work, especially if it means they get to be my happy little taste-testers in the process.
The first holiday season I spent with my husband’s family, his mother made her highly sought-after Cranberry Jello Salad recipe. It quickly became a favorite of mine. So much so, that I began to make it at home. As our tastes evolved over the years and we transitioned towards a more natural and holistic lifestyle, I stopped making it. That all changed, after another visit to my sister-in-law’s for Thanksgiving. She reminded me how fun and delicious this combination of flavors were. I knew then, that I had to see if I couldn’t bring this old recipe back to “new” life. Only this time, without all the artificial ingredients, sweeteners, preservatives, and dyes.
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SUPPLIES I USED TO MAKE THIS RECIPE
- Food processor (optional, but extremely helpful)
- Small sauce pan
- Large glass measuring cup
- Measuring spoons
- Mixing bowl
- Wooden cutting board
- Sharp knife (we like the Santoku style)
- Silicone spatula
- Glass trifle bowl
BONUS TIPS BEFORE YOU GET STARTED
The ingredients are pretty cut and dry. The only thing that may be a little more challenging to find is the grass-fed beef gelatin. I purchased mine on Amazon, here.
In order for the homemade gelatin to set up properly, this step of “blooming” is extremely important. The blooming process is simply adding the gelatin into cold or room temperature liquid to help plump up the granules. This process helps it stir easier into your food. After blooming, you add the hot liquid in order to fully dissolve the granules. Be sure not to skip this blooming step.
See how gelatinous the “blooming” mixture looks. This is what you are looking for.
A food processor makes chopping the fresh cranberries and walnuts a snap. You can use a regular knife to chop these too.
Make sure to drain the crushed pineapple as best as you can to make the dish less watery.
I love the bright red color! Colorful food is my favorite.
Once everything has set and chilled, the layering process is fun to do with the littles. I left a few homemade jell-o chunks this time, but next time, I plan on just incorporating the jell-o mixture, fruit and nuts all together.
MAKE YOUR OWN
It’s just that simple, but super flavorful and delicious! Hope you’ll give it a try this holiday season.
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