This dish is one that we've had at holiday meals for as long as I can remember. It is usually served with the main meal, to accompany poultry and the other dishes, just like one would serve cranberry sauce. My mom always made this in a special jello mould that was like a tupperware bundt shaped pan that had interchangeable shapes in the center for various occasions. After the jello set up, she'd always turn the mold upside down on the plate and serve the jello free-standing. I've never done that because (a) I don't have a dish like that, and (b) my consistency is never quite right. All the same, I still enjoy this!
Ingredients:
1 (3 ounce) package cherry Jell-O
1 1/4 cups water
1/3 cup cinnamon red cinnamon candies
1 (16 ounce) jar applesauce
Directions:
1. Combine water with candies and boil to melt candies.
2. Pour over Jello and dissolve.
3. Add Applesauce.
4. Chill.
Notes from Thanksgiving 2011's rendition of this.
-- I used an 8oz package of cherry jello
-- I upped all the measurements of the recipe proportionately
-- The tiny cinnamon redhots are not in season (like valentine's day, when you can get a large bag), and the small little bottle in the cake decorating section with sprinkles was disproportionately expensive, so I bought some of the brach's individually wrapped cinnamon candies (size of a butterscotch) and used those instead. Because they were larger, I knew they'd take more time to melt and added a little extra water. Then, fearing it was too watery and would not set up, I added one packet of Knox gelatin.
-- I put 2 ladles of the mixture into small glass cups (pictured), and the rest into pyrex baking dishes. When we served it at dessert time, it had been sitting out for a bit and wasn't as solid as usual. I think putting it back in the fridge for a bit would've fixed it, because it was solid when we were traveling, and the individual cups at home were solid too (see picture below):
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