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Pickles, Preserves & Relishes

Cranberry Relish I  - 1997
​​​Recipe courtesy of Ginny Shonk

INGREDIENTS
  • 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

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  • Home
  • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
  • Salads
  • Soups & Stews
  • Main Dishes
  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking