There are a few items I make just once a year, and when I do, we all look forward to it. As its title indicates, this is a salad I make only for Thanksgiving dinner and it’s something sweet to complement all the savory. This is another one that I remember from my childhood and now my own kids like it and look forward to it, as well. In terms of prepping for the big day, this is definitely one that can be made the night before.
- 2 cups water, boiling
- 2 pkgs. (3 oz.) sugar free cherry jello
- 1 15 oz. can of jellied cranberry sauce
- 1 12 oz. container of sour cream
In a medium size serving bowl, add both packages of the jello and dissolve by pouring the boiling water over it until dissolved. Pour cranberry sauce in breaking it apart using a slotted spoon. Chill until thick and syrupy, but not completely set. Once the consistency is thick, fold in the sour cream. Cover and refrigerate for several hours or overnight.
UPDATED NOTE: I forgot Chris wanted this for dinner tonight and remembered about 11:30. To help speed up the process, after dissolving the jello with the hot water, add 3 -4 ice cubes, stir until melted, and place in the freezer for 60 -90 minutes. Remove from freezer, fold in the sour cream, and return to the freezer for another 60 minutes and then transfer to the refrigerator until ready to serve.