Sunday, November 24, 2013

Raspberry Razzle.

Every family has those dishes that they simply can't celebrate Thanksgiving without.  For my family growing up it was called Raspberry Razzle.  And since today we are making our first ever Thanksgiving meal all on our own, I had to make sure that it was on the menu.

I'm not sure where my mom got the recipe from, but it is creamy and tart and sweet and just super yummy.  Plus, it is a dessert that we count as a fruity side, which is what holiday eating is supposed to look like.

The recipe is doubled from the original because we fill a jello mold (that's right).

  • 2 3 oz packages of raspberry gelatin
  • 20 oz of frozen raspberries, thawed (or at least you are suppose to thaw them, but I always forget to)
  • 2 cup sour cream
  • 1 1/2 cup water

Add all ingredients to a saucepan and combine with a whisk, dissolving the lumps of sour cream.  Bring to a boil over medium high heat, stirring to prevent it from burning.  Pour into mold (or something else if you aren't cool enough to have a jello mold) and chill overnight.

Best served with a bit of homemade whipped cream, because, you know, everything sweet during the holidays is better with a little whipped cream.

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