medtran49
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CRANBERRY RELISH AND CRANBERRY JELLO SALAD
The relish is pretty good on its own and what I prefer to eat if I have cranberries at all.
CRANBERRY RELISH
1 pound fresh cranberries, washed and picked thru to get rid of bad ones
1 large naval orange, zested and then supremed, with juice
3/4 to 1 cup sugar, or to taste
Pulse the cranberries, orange segments, zest and juice in a food processor until you get the consistency of pickle relish, stir in the sugar and let sit until sugar totally dissolves.
My mother always made several batches of the above and froze, as she LOVED the below salad and wanted to have the relish available all year.
The original recipe called for the entire orange, other than seeds. There was an underlying bitterness that I never liked. When my aunt asked for the recipe after my mother passed, I suggested she zest and supreme it to get rid of the pith as that was most likely the source of the bitterness. Turned out I was right. I also suggested she cut down on the sugar some since the pith was no longer included, but I don't know if she did or not as I forgot to ask, thus, the range for the sugar.
CRANBERRY JELLO SALAD
1 cup finely chopped celery
1 cup finely chopped pecans or walnuts, your preference
2 small packages cherry jello (not sugarless)
1 small can crushed pineapple in juice, drained (I always got the juice!)
3-1/2 cups water (half of the water boiling)
Dissolve jello in boiling water, add remainder of cool water, let partially gel in fridge, stir in celery, nuts, crushed pineapple and cranberry relish mix. Pour into an 8-cup ring mold or other same size mold. Refrigerate until totally gelled. Unmold by placing mold in hot tap water for about 30 seconds, dry mold slightly, place serving dish over top of mold and flip.
If it doesn't come out, may need to place in hot water a little longer and/or break seal by running a butter knife around the edge.
The relish is pretty good on its own and what I prefer to eat if I have cranberries at all.
CRANBERRY RELISH
1 pound fresh cranberries, washed and picked thru to get rid of bad ones
1 large naval orange, zested and then supremed, with juice
3/4 to 1 cup sugar, or to taste
Pulse the cranberries, orange segments, zest and juice in a food processor until you get the consistency of pickle relish, stir in the sugar and let sit until sugar totally dissolves.
My mother always made several batches of the above and froze, as she LOVED the below salad and wanted to have the relish available all year.
The original recipe called for the entire orange, other than seeds. There was an underlying bitterness that I never liked. When my aunt asked for the recipe after my mother passed, I suggested she zest and supreme it to get rid of the pith as that was most likely the source of the bitterness. Turned out I was right. I also suggested she cut down on the sugar some since the pith was no longer included, but I don't know if she did or not as I forgot to ask, thus, the range for the sugar.
CRANBERRY JELLO SALAD
1 cup finely chopped celery
1 cup finely chopped pecans or walnuts, your preference
2 small packages cherry jello (not sugarless)
1 small can crushed pineapple in juice, drained (I always got the juice!)
3-1/2 cups water (half of the water boiling)
Dissolve jello in boiling water, add remainder of cool water, let partially gel in fridge, stir in celery, nuts, crushed pineapple and cranberry relish mix. Pour into an 8-cup ring mold or other same size mold. Refrigerate until totally gelled. Unmold by placing mold in hot tap water for about 30 seconds, dry mold slightly, place serving dish over top of mold and flip.
If it doesn't come out, may need to place in hot water a little longer and/or break seal by running a butter knife around the edge.
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