1 lb (appx. 1 – 1/2 bags) of fresh Cranberries
2 Red apples (cored)
1 can of Pinapple chunks
2 cups granulated sugar
2 boxes Raspberry jello
3 cups Hot water
Grind 1 lb. of cranberries (about 1- 1/2 bags of the whole cranberries) and 2 cored apples. Add 2 cups sugar and stir until dissovled. Add 1 regular #2 sized can of pineapple, juice and all. Dissovle 2 boxes of rasberry jello into 3 cups of hot water. Mix together and put in an oblong cake pan (I always just use a really big bowl – or two because it makes a lot!) chill until set (several hours – or overnight)
Stay tuned tommorrow for Butter Pecan Cheesecake with Chocolate glaze.