Carol's Quick Cranberry Relish

Fran Miller


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 votes
8-12+, depending on serving size
15 Min
No-Cook or Other


6 oz
box of strawberry jello
1 1/2 c
boiling 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)
16 oz
can of whole cranberries, not cranberry jelly
20 oz
can of crushed pineapple and juice
1 1/2 c
walnut pieces, optional


1In a bowl, dissolve the jello in the boiling water.
2Stir the cranberries in the hot jello mixture until the jelly dissolves...
3...then the pineapple AND juice. Stir together well.
4Add the walnuts to the jello mixture, if you want them throughout the mixture. If not, see Step #6.
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.
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.

About this Recipe

Course/Dish: Fruit Sides
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy