A while back, I found this recipe by chance on the back of an index card for another recipe by my aunt Alice. Since we’re in high cranberry season, this seemed like the best time to try it out!

It’s a bit experimental, and here’s why. I’ve transcribed what I found below, along with my notes on interpreting her handwriting:

2 (bananas? Pairs?)           Rasp Jello –> 1 1/2 cup water (hot)
1 c (sugar? __-ings?)          Grind — let set
2 oranges                         Cranberry Jello
1 pound Cranb

So, there’s not a whole lot to go on with this one. But jello salads aren’t too complex, so I gave it a go, and it turned out all right. I used only 2/3 of the water that would be needed to make this jello completely set, so it’s a bit soft and more fruit-forward. If you want, you can use the full 4 cups of water to get a more rigid jello set.

I say this recipe is “sugar optional” because I was so focused on figuring out the logistics that I…kind of forgot to add the sugar. However, there is enough sugar from the jello (and bananas and oranges) that I didn’t really miss it. If you want, you can use sugar-free jello and make it more diabetic friendly.

1 12-oz. bag fresh cranberries
2 oranges, peeled and chopped roughly
2 bananas, peeled and chopped roughly
1 package raspberry jello
1 package cranberry jello
1 1/2 c. hot water
1 1/2 c. cold water

Grind the cranberries, oranges, and bananas in a food processor. Move to a large mixing bowl.

In a smaller bowl, mix the jello powders with 1 1/2 c. hot water, then add to the fruit mix.

Add 1 1/2 c. cold water.

Stir and refrigerate until everything sets.