Mom’s (Mary Jane’s) Cranberry Sauce

Everyone loves this cranberry sauce, a recipe my mom gave me.  However, because my mother makes everything based on taste, not nutrition, I’ve had to slightly alter the original recipe.

• 1 lb bag of fresh cranberries, rinsed, drained, and picked through
• 3/4 cup sugar (I usually use 1/2 cup of Splenda Sugar Blend, which is 1/2 sugar and half Splenda)
• 1 1/2 cup water
• 3 oz Lemon Jell-O
• 1/2 cup walnuts
• 1 cup applesauce (I use unsweetened with added cinnamon, but the original recipe is for sweetened)
• Orange zest

Directions:

1. In heavy medium saucepan over moderate heat, combine cranberries, sugar, and water. Bring to boil, stirring often to dissolve sugar, then reduce heat to moderately low and simmer, stirring often, until thickened and most cranberries are popped open, about 12 minutes.

2. Pour 3 oz Lemon Jell-O in bottom of serving dish. Pour the hot cranberries over the Jell-O and stir until dissolved. Fold in applesauce and walnuts. Place in refrigerator overnight to allow the sauce to set. Serve chilled or at room temperature. Can be made several days before Thanksgiving. Garnish with orange zest before serving.

Makes enough cranberry sauce to serve 8–10.