February 18, 2011

Cranberry Relish

This is fabulous served with turkey for thanksgiving or on a sandwich. It can be frozen. 

1 lb. whole fresh cranberries
1 can crushed pineapple
1 C. walnuts
1 large box lemon jello
2 C. sugar
rind of 1 orange, grated very small 

Put pineapple (juice and all) in blender first than cranberries. Blend just until chopped.  Then add nuts and pulse a few times more to chop (don't liquify).  Put in bowl and sprinkle dry jello and sugar on top, mix in orange rind.  Best if made 24 hours in advance to dissolve sugar.  Put in refrigerator to cool before serving.

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