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carol's quick cranberry relish

(2 ratings)
Recipe by
Fran Miller
Parkersburg, WV

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

  • 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

How To Make carol's quick cranberry relish

  • 1
    In a bowl, dissolve the jello in the boiling water.
  • 2
    Stir the cranberries in the hot jello mixture until the jelly dissolves & just the cranberries are left floating in the jello…
  • 3
    ...then the pineapple AND juice. Stir together well.
  • 4
    Add the walnuts to the jello mixture, if you want them throughout the mixture. If not, see Step #6.
  • 5
    Pour 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.
  • 6
    You can also add walnuts to just PART of the cranberry salad after you pour it, as I did in this photo. Refrigerate until firm.

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