For all seasons!
Grandma Rossi got this recipe from her
sister, Edith Hero.
Edit Hero, Grandma Rossi's sister
Aunt Edith's relish is more than just
ordinary cranberries. The flavors of oranges, pineapples, raspberries
and pecans all blend to make this dish something to be remembered.
In recent years Grandma Rossi has been
making this relish for the Thanksgiving or Christmas Holidays.
It also makes a wonderful gift that shows you cared enough to take the
time to make this tasty treat.
From Edith Hero
2 packages - Fresh Cranberries
1 1/4 cup - Pecans
2 cans - Mandarin Oranges
2 cans - Crushed Pineapple
1 cup - Juice from the crushed
1 1/4 cup - Sugar
1 large box - Raspberry Jello
1 large box - Orange Jello
2 cups - Water
Bring 2 cups of water to a
boil. Stir both both boxes of Jello into the hot water until
Drain the pineapple juice from
the crushed pineapple and put it into the Jello mixture and set aside.
Grind the cranberries in a food
processor and put them into a large bowl. You want some "crunchiness"
in the ground cranberries.
Grind pecans in a food
processor. Add them to the cranberries.
Put the Mandarin oranges into a
food processor and give it one zap (you don't want the oranges too
Add the Mandarin oranges and
sugar to the cranberry mix.
Put the crushed pineapple into
a food processor and give it a couple of zaps (you don't want the
pineapple too mushy).
Add pineapples to the cranberry
mixture and fold it all together.
Add the Jello mixture (it
should still be warm) and thoroughly mix all the ingredients.
Put the mixture into either
molds or jars and refrigerate.
This relish is best when made a
day or two before use.
Makes three (3) 8" fancy round
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"The cranberry is a Native
American wetland fruit which grows on trailing vines like a
strawberry. The vines thrive on the special combination of soils and
water properties found in wetlands. Wetlands are nature's sponges;
they store and purify water and help to maintain the water table."