Juliann’s Cranberry Sauce

Contributed by Lindsey Miller

Boil in 3-quart pan until cranberries stop popping:
1 12-oz. pkg. fresh cranberries
1 ½ cups sugar
1 ½ cups water

Remove from heat and stir into hot mixture:
1 6-oz. pkg. of red jello
2 cups of applesauce
2 cups of crushed pineapple, with juice
½ cup chopped pecans
Ladle into storage containers. Let stand overnight in fridge to set up. This may be frozen for storage.

Notes:

Make 2 days ahead and refrigerate.