This is one of those family treasures. We only make it twice a year for Thanksgiving and Christmas
dinners. We love adding it to wraps or sandwiches as we enjoy holiday leftovers.
But I always catch myself craving this recipe whenever I have a turkey wrap or a sandwich.
The combination of cranberries, nuts, apples and fall spices, make this a side dish you will absolutely
love. Making it in jello rings, generously surrounded by fresh sprigs of parsley, and placed on
elevated cake stands, make these cranberry rings the perfect centerpiece!
Spiced Cranberry Wreath
2 6 oz. pkg. raspberry Jell-O™
3 c. boiling water
2 14 oz. cans whole berry cranberry sauce
2 tart apples
1 ½ c. walnuts, chopped
1 20 oz. can crushed pineapple
½ c. sugar
¼ tsp. ground cloves
½ tsp. ground nutmeg
1 bunch flat Italian parsley, garnish
Add Jell-O™ into boiling water and stir until completely dissolved. Pour into a mixing bowl and fold in cranberry sauce; stir until dissolved. Peel, core and dice apples. Chop walnuts. Add apples, walnut, pineapple, sugar and spices to bowl of Jell-O™ and mix well.
Pour jelled mixture into 2 small bundt pans and chill in refrigerator, until firm, at least 2 hours or overnight. Remove from molds and place rings on plate stands. Garnish with fresh parsley stems to complete the wreath.