Cranberry Relish
Cranberry Relish
My mother-in-law shared this recipe with me, which came from her mother. The original recipe is entitled “Raw Cranberry Salad.” This no-cook relish is an easy to make ahead, store in the fridge, and makes more than enough to serve a big holiday crowd, or to give out extra as host/ess gifts or holiday gifts!
If you don’t want to stand over the stove, but you want something a little bit fancier than the canned cranberry jelly, then this is the perfect cranberry accompaniment to your holiday table. All you need is a food processor, cranberries, oranges, flavored jello, pineapple and pecans (which can be omitted for a nut-free variation). If using jello isn’t your thing, you can absolutely substitute with sugar.
What you need:
1 lb. cranberries
2 oranges, cut into wedges (remove a little bit of the interior white membrane)
3 small packages jello (2 cherry + 1 lemon)
1 small can crushed pineapple
1/4-1/2 cup chopped pecans
Instructions:
Rinse your cranberries, discarding ones that are brown or mushy
To your food processor, add cranberries and orange wedges. Grind until you have small bits, or to your liking. You may need to stop perdiocally to scrape relish down the sides.
Turn your cranberry-orange mixture into a mixing bowl, add jello and stir to combine.
Add pineapples and pecans, stir to incorporate.
Preserved Press Notes: I only used 1 large packet of jello (cherry flavored), and that was plenty of sweetness for me, but you do you! I sometimes omit the pineapple, and always use the pecans.
