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Aunt Edith's Cranberry Relish
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 pineapples*
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 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.


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