Daily Treat: December 24

[rsadelle]

If you're looking for one more thing to make for tomorrow, here's a recipe that my aunt makes every Thanksgiving and Christmas. I have made it vegetarian, so that version is also below. I did once attempt to make a vegan version of the frosting, but it didn't work out very well. If I were to try it again, I would probably try using a cashew cream "cheese" as a base.

Cranberry Jello Salad

Regular Jello:
6 oz raspberry jello
1 cup crushed pineapple (undrained)
1 can whole cranberries (Note: I think this actually means whole cranberry sauce, which is what I used when I made it.)
1 cup chopped walnuts (My aunt always makes a nut version and a no nut version, so you can leave these out.)

Dissolve jello in 2 cups boiling water. Add cranberry and stir/mash until cranberry sauce is well mixed. Stir in pineapple. Chill 1.5 to 2 hours until thickened. Stir in nuts and pour into mold or flat dish. Chill until set.

Vegetarian Jello:
4 tbsp agar agar
2 cups cranberry raspberry juice
1 cup crushed pineapple (undrained)
1 can whole cranberries (Note: I think this actually means whole cranberry sauce, which is what I used when I made it.)
1 cup chopped walnuts (My aunt always makes a nut version and a no nut version, so you can leave these out.)

Boil juice and agar agar. (Note: This boils high and fast. Use a larger pot than you think you need and watch it closely.) Pour into bowl. Add cranberry and stir/mash until cranberry sauce is well mixed. Stir in pineapple. Chill 1.5 to 2 hours until thickened. Stir in nuts and pour into mold or flat dish. Chill until set.

Frosting:
8 oz cream cheese room temp
1/4 cup powdered sugar
1/4 cup cream

Mix. Add cream as needed to make spreadable. Use to frost top of the jello.