carol's quick cranberry relish
(2 ratings)
Mom (Carol) used to make Cranberry Relish the old-fashioned way, by grinding raw cranberries and oranges in a meat grinder that attached to the kitchen counter. Then one holiday, she made this quick & easy recipe and no one noticed the difference! This was the Cranberry Relish she made from then on. Orange juice can replace part of the water OR part of the pineapple juice, if you want. We'll just keep the little secret of how easy it is to make this dish to ourselves, right? =^..^=
(2 ratings)
yield
8 -12+, depending on serving size
prep time
15 Min
method
No-Cook or Other
Ingredients For carol's quick cranberry relish
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6 ozbox of strawberry jello
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1 1/2 cboiling water (you can also use 1/2 cup orange juice in place of 1/2 cup of the water. add the orange juice when you add the pineapple)
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16 ozcan of whole cranberries, not cranberry jelly
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20 ozcan of crushed pineapple and juice
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1 1/2 cwalnut pieces, optional
How To Make carol's quick cranberry relish
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1In a bowl, dissolve the jello in the boiling water. -
2Stir the cranberries in the hot jello mixture until the jelly dissolves & just the cranberries are left floating in the jello…
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3...then the pineapple AND juice. Stir together well.
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4Add the walnuts to the jello mixture, if you want them throughout the mixture. If not, see Step #6.
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5Pour into a 13 x 9 baking dish.** **You can make this relish in a gelatin mold (follow mold's directions) or in individual ramekins, if you prefer.
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6You can also add walnuts to just PART of the cranberry salad after you pour it, as I did in this photo. Refrigerate until firm.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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