1/4 cupSwerve or equivalent granulated sweetener, optional*
2 cups ice
1 cup finely chopped pecans
You can use a medium sized bowl or a Jello mold to make this recipe.If you are using a Jello mold, then you should measure how much water fills up your mold.Then calculate how much Jello you’ll need.Subtract 1 cup for the cranberries and pecans.Then use the ratio of 1 cup water per 1 package Jello.And use 1/2 cup ice for every cup of Jello liquid.
Add cranberries and water to a large sauce pan.Bring to a boil and simmer until cranberries pop, 10 minutes.
Mix in Jello, orange zest, and sweetener* and stir until dissolved.
Mix in ice and stir until dissolved.
Put the sauce pan in the refrigerator until the Jello has thickened but not set, 45-60 minutes.Stir the mixture every 15 minutes so that the edges don’t set.It’s ready when you can suspend the pecans and cranberries in the liquid.
Stir in pecans.
Pour the mixture into a ring mold or medium sized bowl and refrigerate for at least 6 hours.
To release the Jello from the mold, dip the mold into a pan of hot water for 10-20 seconds.Place a plate on top of the mold and carefully invert.If the Jello doesn’t release at first, dip it into the hot water for another 10 seconds and try again.If using a bowl, serve directly from the bowl with a serving spoon.
*The extra sweetener is optional because the Jello has its own sweetener.I find that a little Swerve evens out the taste though.