Holiday Recipe Series: Savannah's Red Hot Jello Salad

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Holiday Recipe Series

Holiday Recipe Series

Biostar

Farm Credit of Western Arkansas

Marketing & Communications Team

Savannah Dickinson VP/Loan Officer, Agricultural Lending

In the next installment of our holiday recipe series, Savannah Dickinson shares a unique family favorite.

Here's what Savannah had to say about the history of this recipe:

"I make it every Thanksgiving or Christmas if I’m not spending that particular holiday with my mom (because she usually makes it). This dish has been on my holiday table forever – seriously I can’t remember a holiday without it. My Mema (my maternal grandmother) started the tradition & always made it for whatever holiday we spent with them. When I got married and moved away, the first holiday I spent away from my mom I called her up and asked for the recipe – it was a hit with my husband’s family! So the rest is history & now it’s my 'signature dish'. I even make it when we get together for Friendsgiving with our close friends! Most people like it as a substitute for cranberry sauce. I hope someone tries it and loves it as much as I do!"

Red Hot Jello Salad

Ingredients

1 box (6 oz) Red Hot Candies
1 box (6 oz) Cherry Jello (strawberry & raspberry can also be used)
1 jar (23 oz) unsweetened apple sauce
2 cups of water

Directions

Bring 2 cups of water to boil.
Add Red Hots and dissolve.
Add Jello and dissolve.
Use a separate bowl and pour applesauce into it.
When Jello and Red Hots are completely dissolved, set off of stove and let cool for about 5 minutes.
Pour Jello/Red Hot mixture into applesauce, mix well.
Place in fridge overnight for Jello to set.

Click here for a printable version of this recipe and the others featured in our holiday recipe series.

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