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Prep 15 mins
Cook 5 mins
I've been making this for years, and is such a refreshing change from the standard canned cranberry sauce served on holiday tables. It comes together quickly with a food processor. Goes great with turkey or ham, and is especially good on turkey sandwiches! I'm guessing on the quantity this recipe serves, It's enough to make a large serving bowl, and fill 3 jars to give away too! Cooking time is just for boiling water. Hope you enjoy this beautiful addition to your Thanksgiving and Christmas buffet! (don't worry, the orange rind will not be tart, as there is substantial sugar!)
- Cut the orange into 8 sections, then place in a food processor, grind to small chunks.
- Add cranberries, and continue grinding to small pieces.
- Add grapes and grind all to very fine bits.
- Remove mixture from processor, and reserve in large bowl, stirring in sugar to blend.
- In a separate bowl, dissolve cherry gelatine in boiling water.
- Add to ground cranberry mixture.
- Add pineapple (including juice) and stir well to combine.
- Pour into serving bowl (or jars, if giving away as gifts) and cover and store in refrigerator overnight to set (can also be frozen).
- Keeps in fridge for up to two weeks.
We absolutely loved this recipe! It turned out perfectly and we are going to make more tonight.
I have been trying different cranberry dishes over the years. This was a huge hit at our house and it is so incredibly easy to make! It is definately going to be part of our thanksgiving tradition from now on! I didnt, and would not change a thing!
Mine didn't set and I followed the directions except for the sugar because 1 and 1/2 cups of sugar is too sweet for my taste, so I reduced it slightly as noted by another reviewer. I also wasn't sure how much boiling water to use to dissolve the gelatin, so I used 1 cup. The taste is nice, but the fact that it didn't set made for a disappointing recipe. What did I do wrong?