Description
People typically serve a traditional cranberry sauce, but I like this fun Raspberry Jello as an alternative. I recommend making this the night before and leaving in the fridge for 12 hours or longer.
Ingredients
- 4 cups of hot water
- 2 (6-ounce) packages of raspberry jello
- 1/2 cup cold water
- 1 1/2 cups regular or unsweetened apple sauce
- 2 (12-ounce) bags frozen raspberries
Instructions
- Bring water to boil and turn off heat. Pour in the two packages of Jello-O and stir well. Then add the cold water and stir well again until combined. Transfer to a large mixing bowl.
- Add the apple sauce and stir, then add the raspberries and stir, making sure all of the ingredients are combined.
- Lightly spray mold with non stick cooking spray. Pour mixture into a mold (a bundt pan works great!) and chill for 12 hours or overnight. When ready to serve, loosen gently from the pan with a knife. If it doesn’t not slide out easily, dip the bottom of the pan into a sink of warm water for 10 seconds.
Nutrition
- Serving Size: 1 slice
- Calories: 106
- Sugar: 12.6 g
- Sodium: 9.9 mg
- Fat: 1.1 g
- Carbohydrates: 25.3 g
- Protein: 2 g
- Cholesterol: 0 mg