Pickles, Preserves & Relishes |
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Cranberry Relish I - 1997
Recipe courtesy of Ginny Shonk
INGREDIENTS
PREPARATION
Wash and grind cranberries and whole, unpeeled oranges in a food processor or grinder. Add sugar and let stand for one hour. Dissolve jello in water and cranberry juice. Add cranberry mixture, nuts and pineapple. Chill until set. Can be frozen for future use
- 2 oranges
- 1 pound cranberries
- 1 ½ cups sugar
- 1 small can (8 oz.) crushed pineapple in juice -- undrained
- 2 small packages cranberry/raspberry jello
- 1 cup hot water
- 1 cup cranberry juice
- ½ cup nuts -- ground fine (opt.)
PREPARATION
Wash and grind cranberries and whole, unpeeled oranges in a food processor or grinder. Add sugar and let stand for one hour. Dissolve jello in water and cranberry juice. Add cranberry mixture, nuts and pineapple. Chill until set. Can be frozen for future use
