I've been making this original recipe since 1985.
I've served it every Thanksgiving since then.
Every year my grandchildren ask if I've made it for Thanksgiving dinner, and I do!
I've tried to double the recipe and it doesn't work. If you need more, you make more!
Best of the Best!
1C cranberry juice
1- 3 oz. package of raspberry jello or, (1/3 C or 6 TBS)
1- can (16oz.) jellied cranberry sauce
1C heavy cream, whipped (the perfect whipped cream: 1C heavy cream, 1 tsp vanilla, 1 TBS confectioner's sugar) In a stand mixer with a whisk attachment or in a bowl with a hand mixer.
In a saucepan:
Heat juice to boiling
Stir in jello until dissolved
Add cranberry sauce and cook until dissolved.
Transfer to a bowl and refrigerate until thickened.
Whip the cream and fold into the jello mixture.
Transfer to a clear serving bowl to serve.
Refrigerate covered until ready to serve
Peace in the Kitchen!