Just in time for Thanksgiving, a Cranberry-Orange Relish recipe you are gonna love! ♥ All the credit for this recipe goes to my talented sister, Debbie. She's an excellent cook! When I grow up, I want to cook like her. She was kind enough to walk through the recipe with me and give hints throughout. I'm gonna pass those along to you. Just a heads up -- this yummy relish is addicting. Don't say I didn't warn you...
Deb's Cranberry Relish
1 lb. fresh cranberries (Deb uses 1 1/2 package)
2 1/2 cups of sugar
1 whole orange, including the peel
1 large (6 oz.) package of lemon jell-o
1 20 oz. can crushed pineapple
Empty the cranberries from the package. Remove any mushy or fermented-looking berries. Grind the cranberries in a food processor or blender. Grind them pretty fine. Add the sugar and let the mixture stand 3 hours. Do not skip this step.
Grind the oranges in the blender now: cut each orange in 8 pieces (remember to take off the stickers!) and throw them in, peel and all. You want to grind the pieces until there are no big chunks left. Look for an even texture.
Take the pineapple and strain it, saving the juice. Heat the pineapple juice with enough water to make one cup. Stir in the jell-o until dissolved, then add pineapple and ground orange. Make sure it's mixed well. Add this to cranberry mixture.
Let this set up in the fridge overnight. Use it for your meal, or freeze it in several small freezer containers. Deb uses Gladware ...
♥ Make this now! :-) Fresh cranberries are only available a short time during the year. (You can find them through December 1st in most places.) Do not use canned or frozen cranberries for this recipe. Only fresh cranberries will work.
♥ Since fresh cranberries are not available all year round, Deb suggests doubling this recipe (at least!!) and freezing the extra. Trust me -- you will be glad you did!
♥ This relish goes great with turkey, ham, pork, chicken...
♥ This relish freezes very well and keeps in the fridge a good long time.
♥ These make great early Christmas neighbor gifts!
♥ This stuff is awesome at Thanksgiving Dinner, and we adore it on Deb's Leftover Turkey Sandwiches! I'll share that recipe, too, if you want.