Raspberry Jello Cranberry Relish |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 21 |
|
Got this recipe from a co-worker. It makes an enormous amount of sweet relish with just a touch of tartness from the cranberries. The raspberry jello is the key to even non-cranberry eaters enjoying the dish. Feel free to substitute cranberry Jello if you want a stronger cranberry flavor. I chop my nuts, cranberries, apples and oranges in a food processor. For a chunkier relish, chop the apples, oranges, and nuts by hand. I have thirded everything for a smaller amount using an 8 ounce can of crushed pineapple with good results as well. Can also be made with splenda and sugar free gelatin. Ingredients:
3 (3 ounce) boxes raspberry jell-o gelatin |
3 cups water |
2 cups sugar |
20 ounces crushed pineapple, undrained |
12 ounces cranberries, finely chopped |
3 large apples, peeled, cored, and chopped |
3 navel oranges, peeled, seeded, and chopped |
1 cup pecans, chopped (or walnuts) |
Directions:
1. Mix the 3 boxes of gelatin with the 2 cups of sugar.
2. Bring the 3 cups of water to a boil and pour over gelatin and sugar mixture.
3. Whisk until dissolved and set aside.
4. In a very large mixing bowl, mix crushed pineapple, finely chopped cranberries, chopped apples, and chopped oranges.
5. Stir in chopped pecans or walnuts.
6. Pour gelatin over fruit and nut mixture; mix well.
7. Cover and refrigerate for at least 24 hours and up to 2 weeks before serving.
|
|