We make this every Thanksgiving in my family. It’s my mother’s mother’s recipe and it’s OH so good. Don’t let anyone tell you it belongs on the dessert table. It is most assuredly a side dish! 🙂 And I know, all my extended family out there, it’s supposed to have chunks of bananas in it. But I’ve never liked them so I leave them out. Feel free to add them if you want. Also, skip to the bottom of the recipe for links to our other favorite Thanksgiving recipes.
from the kitchen of my Granny
makes a 9×13 pan (this is easily halved or 3/4’d so I have the smaller amounts in parentheses below, which I usually do if we’re not having many people at our Thanksgiving dinner. It also keeps well in the fridge for a few days and thankfully, should be made in advance to have time to chill.)
1 little can (1/2 can or ¾ can) mandarin oranges
1 15-oz can (1/2 can or ¾ can) pineapple chunks
Drain oranges and pineapple together and save 3/4 C (1/4 C + 2 T or ½ C+1 T) juice.
2 C (1 C or 1 ½ C) fresh cranberries, ground up
1 C (1/2 C or ¾ C) sugar
Combine cranberries and sugar and let them sit for a few minutes.
1 C (1/2 C or ¾ C) coconut
Add drained fruit and coconut to the cranberries.
2 envelopes (1 envelope or 1 ½ envelopes) unflavored gelatin
Soften the gelatin in reserved juice. Place over medium heat, stirring constantly, until just dissolved. Stir into cranberry mixture.
1 C (1/2 C or ¾ C) sour cream
1 C (1/2 C or ¾ C) whipping cream
Whip whipping cream until stiff peaks form and fold it into mixture along with sour cream. Pour into a 9×13 pan or a 2 quart mold or individual serving dishes. Chill overnight.
Some other favorite Thanksgiving treats
- The best roasted turkey ever (and super easy!)
- Balsamic-Maple-Glazed Roasted Brussels Sprouts (modified slightly -I do equal parts vinegar and syrup; also, I prefer to roast my walnuts separately and stir them in at the last minute for maximum toasty crunchiness.)
- Pumpkin Orange Rolls
- Fresh Cranberry Relish