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Linda Sauter | Bandera EC

The secret ingredient in this cheery relish is an iconic Texas soft drink created in 1937. Big Red soda joins with raspberry gelatin to balance a candy-like sweetness with tart cranberries. “I got the recipe from my aunt,” Sauter says, “and my two boys like it so well that I make it every Thanksgiving and Christmas.”

1 bag (12 ounces) raw cranberries
1 1/2 cups sugar
1 1/4 cups Big Red soda
1 package (3 ounces) raspberry gelatin
1 small can (8 ounces) crushed pineapple, undrained
1 cup mini marshmallows
1 cup chopped nuts (pecans, walnuts or almonds)
1/2 cup flaked coconut

1. Grind the cranberries with a food processor, then combine with sugar and refrigerate overnight.

2. The next day, heat the Big Red soda (on the stovetop or in the microwave) until hot, and then dissolve gelatin into soda.

3. Stir in the cranberries, and fold in the pineapple, marshmallows and nuts.

4. Pour the mixture into a serving dish or mold, sprinkle with coconut and chill until set.

Makes 10–12 servings.