This cranberry sauce centerpiece stopper is sweet, tangy and sure to make a statement! It serves over two dozen.
3 - 3 oz boxes raspberry Jell-O
3 - 3 oz boxes lemon Jell-O
4 1/2 cups boiling water
3 - 16 oz cans jellied cranberry sauce
2 - 10 oz bags frozen raspberries
1 - 12 oz bag frozen cranberries, chopped
2 cups 7UP, chilled
Fresh raspberries and lemon zest
Lightly coat the inside of the Old Country Kitchenware 1-piece Square Tube Pan with oil with a paper towel. In a large bowl, combine Jell-O and boiling water, stir with the Old Country Kitchenware Slotted Scoop until fully dissolved. Add cranberry sauce and mash and break it apart with the slotted scoop. Add frozen fruit and stir to combine. Let sit for 5 minutes, the mixture should start to thicken. Stir in 7UP. Pour into prepared tube pan and place in fridge for at least 8 hours or overnight. To unmold, slide the Old Country Kitchenware Spatula down about half an inch around the outside, then invert. Let sit, shaking gently and tapping to loosen (if it doesn’t come out, dip the pan in warm water for 5 to 10 seconds and try again). Decorate with raspberries and lemon zest.
