CRANBERRY RELISH

 

2 Cups of chopped Pecans

1 1/2 Cups sugar

1- 3 ounce package of Orange Jello gelatin

1 - 3 Ounce package of Raspberry gelatin

1 1/2 Cups boiling water

1 -8 1/4 -Ounces can crushed pineapple packed in its own juice not syrup

1 - small or Large orange, quartered and seeded

2 - Cups of whole cooked Cranberries (follow directions on package for cooking) 

 

Dissolve sugar and all gelatins in bowl of boiling water. Add crushed pineapples, do not drain.  Chill until partially set.

Use a food processor or grinder to grind the orange.  Fold cooked and drained cranberry mixture, ground orange, and chopped Pecans into gelatin mixture,  pour into a glass oblong pan to serve square pieces or

6 1/2 inch ring mold let mold to slice.  Chill until firm and serve.  

    

 

A SIMPLE CRANBERRY SAUCE RECIPE                                                            

 

This simple homemade cranberry sauce is so flavorful and fresh tasting you will never go back to canned again! The trick to tender cranberries is to add the sugar after the cranberries have softened.

2 cups orange juice
2 12 ounce bags fresh cranberries
1/2 teaspoon ground ginger
2 cups granulated sugar
Zest of 2 oranges
1 cup chopped walnuts, toasted

Combine the orange juice, cranberries and ginger in a large pot. Bring to a boil, then reduce the heat to simmer and cook 10 minutes. Remove from heat. Add the sugar, orange zest and walnuts and mix well. Allow the mixture to cool, then refrigerate overnight before serving.

Serves 12