Thanksgiving has always been one of my favorite holidays — not just for the food (though the food is a very close second), but for the quiet moments that remind us who we are, where we came from, and the loved ones who shaped our lives in ways big and small.

As I prepare for the holiday this year, my thoughts keep drifting to someone very dear to our family: my Great Aunt Mildred. She was my Grandma’s older sister, a remarkable woman with a ready wit, a big presence, and a love for crochet that rivaled even the most devoted stitcher today. Some of her handmade treasures are still in our family — little reminders of the hands that made them, the heart that gave them, and the legacy she left behind.

Aunt Mildred and her husband, Uncle Howard, lived full, rich lives. After retirement, they traveled across the country in their 5th wheel with their two beloved poodles, making sure to visit us at least once a year. She’s the one who taught me how to fold a fitted sheet (I still do it her way!) and shared all kinds of clever homemaking wisdom I still use today.

And her story is beautifully intertwined with history.

During World War II, Hot Springs, Arkansas became a Redistribution Center — a place where soldiers returning from overseas were processed, tended, and given rest before heading home. The Army took over hotel after hotel in 1944–45, and more than 32,000 service members passed through those doors. My grandparents were married there in June of 1945. Aunt Mildred met her future husband there too, and they were married that October. These stories shaped our family… and somehow, Thanksgiving always brings them close again.

So today, I want to share one of our family’s favorite holiday dishes that came straight from Aunt Mildred’s kitchen, passed lovingly through the generations. My mom still makes it every Thanksgiving — and no holiday table feels complete without it.

🥄 Aunt Mildred’s Cranberry Pineapple Salad

Ingredients

Salad:

• 1 lb. cranberries, ground
• 1 ½ cups sugar
• ½ cup crushed pineapple, drained (reserve juice)
• 2 packages strawberry Jell-O
• 3 cups boiling water

Topping:

• 1 cup pineapple juice (add water to make 1 cup, if needed)
• ½ cup sugar
• 2 Tbsp. butter
• 2 Tbsp. flour
• 1 (8 oz.) carton Cool Whip
• Nuts for sprinkling — walnuts, pecans, or almonds

Instructions

Mix cranberries, sugar, and pineapple together and let stand for 2 hours.
Dissolve Jell-O in boiling water. Let cool.
Combine with cranberry mixture and pour into a 9x13 pan. Chill until set.

Topping:
Combine pineapple juice, sugar, butter, and flour.
Cook over medium heat until thickened; let cool.
Fold in Cool Whip, spread over set Jell-O, and sprinkle with nuts.

It’s sweet, tart, creamy, nostalgic… and if you become a fan of this recipe, you’ll be in good company — our whole family absolutely loves it.

🍁 A Final Word of Thanks

If you’re reading this, whether you’re a customer, a stitching friend, or someone who wandered in by happy accident, I want you to know how deeply grateful I am for you. This little shop is stitched together with love, prayer, persistence, and community — and you are a meaningful part of that tapestry.

May your Thanksgiving be filled with warmth, good food, and moments that remind you just how loved you are.

✨ P.S. A Gentle Holiday Weekend Note

We have some special Thanksgiving weekend treats coming:

• Black Friday: 25% off sitewide — one day only

• Small Business Saturday: $5, $10, or $15 off with thank-you tiered codes

• Cyber Monday: 15% off everything, no code needed

• Plus: Free U.S. shipping on orders $50+ all holiday weekend

I’ll share more details tomorrow — but if you have a few favorites on your wishlist, this is the perfect time to peek.

Happy Thanksgiving and Many Blessings to You and Yours,
Shelly & Crossed Hearts Needlework & Design 🧡