Home  |  Previous Page

Aunt Edith's Cranberry Relish
from Edith Hero

Ingredients

2 packages - Fresh Cranberries
1 1/4 cup - Pecans
2 cans - Mandarin Oranges
2 cans - Crushed Pineapple
1 cup - Juice from the crushed pineapples*
1 1/4 cup - Sugar
1 large box - Raspberry Jello
1 large box - Orange Jello
2 cups - Water

Preparation

  • Bring 2 cups of water to a boil. Stir both both boxes of Jello into the hot water until dissolved.

  • 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 mushy).

  • 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 dish molds.

 

Copyright 2003 - 2006 The Family Kitchen All Rights Reserved.
All trademarks and brands are property of their respective owners.
Use of this website constitutes acceptance of the Terms of Use and Privacy Policy.