Pink Stuff

JUMP TO RECIPE
Course Side Dish, Snack
Cuisine American, Texan
Keywords Gluten Free, Jello, Thanksgiving
Difficulty Easy
Servings 10 people
Prep Time 10 minutes
Total Time 40 minutes
Inspiration

Royer's Cafe, Round Top, Texas

You may be wondering: what is pink stuff? Well, it's stuff, that's pink, and you eat it. Well, actually it's a cranberry jello dish that has become an institution at our Thanksgiving. I personally won't eat the stuff, but mom loves it! She is often caught sneaking bites out of the pan the day before Thanksgiving - just to see if it's good enough for guests of course - and she often makes two, just for the hell of it. Thanksgiving is the only time of year we make this, so I guess it's a get-it-while-you-can situation. The recipe is originally from the Royer's restaurant in Round Top, Texas - a quirky little local cafe famous for their pies and serving good ole' country food that is a must see for anyone in the area.
Servings: 10 people
Calories: 255kcal

Ingredients

  • 6 oz package of raspberry gelatin
  • 16 oz can whole cranberry sauce
  • 16 oz sour cream
  • 1/2 cup pecans chopped

Instructions

  • Prepare the gelatin according to the package instructions, using half the boiling water it calls for.
  • Pour the gelatin into a 9 x 13 inch glass or ceramic baking dish. Stir in the cranberry sauce and the sour cream. Mix thoroughly while the liquid is still hot.
  • Refrigerate the jello to set, at least 30 minutes or longer. Sprinkle the pecans on top of the dish just before it is completely set. Keep refrigerated until ready to eat.

Nutrition

Calories: 255kcal | Carbohydrates: 35g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 129mg | Potassium: 96mg | Fiber: 1g | Sugar: 33g | Vitamin A: 302IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg

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About the author

Hi! Welcome to The Dynamic Dish! I'm Erin - a geophysicist who is passionate about food and culinary science. Here you will find a collection of my favorite recipes, both collected and original, as well as educational posts and reviews on ingredients and cooking techniques. Please check out the welcome post for more information about the site!