Thanksgiving Cranberry Relish
By: Laurel Moore
Updated: November 22, 2011
Cranberry Relish
(yield: approximately 1 1/2 quarts)
12oz. cranberries, raw or Individually Quick Frozen
2 Oranges, cut into chunks, seed removed
1 1/3 cups of sugar
4oz. raspberry gelatin
5oz. boiling water
8oz. cold water
3/4 cup celery, small and diced
1 cup red seedless grapes, quartered
3/4 cup chopped walnuts, toasted and cooled
12 oz. crushed pineapple
1. Grind cranberries and oranges together in batches in a food processor; put into a mixing bowl; add sugar and mix well.
2. Dissolve gelatin in boiling water; stir until dissolved. Add to the cran-orange mixture.
3. Add remaining five ingredients to the mixing bowl and mix well.
4. Chill overnight; mixture will gel a bit.
(yield: approximately 1 1/2 quarts)
12oz. cranberries, raw or Individually Quick Frozen
2 Oranges, cut into chunks, seed removed
1 1/3 cups of sugar
4oz. raspberry gelatin
5oz. boiling water
8oz. cold water
3/4 cup celery, small and diced
1 cup red seedless grapes, quartered
3/4 cup chopped walnuts, toasted and cooled
12 oz. crushed pineapple
1. Grind cranberries and oranges together in batches in a food processor; put into a mixing bowl; add sugar and mix well.
2. Dissolve gelatin in boiling water; stir until dissolved. Add to the cran-orange mixture.
3. Add remaining five ingredients to the mixing bowl and mix well.
4. Chill overnight; mixture will gel a bit.
