By imatrad on November 30, 2008
"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!)"
Serving Size: 1 (62 g)
Servings Per Recipe: 20
"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?"
"This relish is amazing! I made it last year for Thanksgiving and gave some out as gifts. Everyone wanted the recipe. I did alter it slightly because I don't like things too sweet. I used 1 cup sugar and about 1 1/2 cups grapes. I also used raspberry gelatin. I can't wait to make it again."
"This is the best cranberry relish I have ever tasted. Used raspberry jello. And yes you do need to make it a day in advance. I am looking forward to freezing some."