Raspberry Jello Cranberry Relish

Got this recipe from a co-worker. It makes an enormous amount of sweet relish with just a touch of tartness from the cranberries. The raspberry jello is the key to even non-cranberry eaters enjoying the dish. Feel free to substitute cranberry Jello if you want a stronger cranberry flavor. I chop my nuts, cranberries, apples and oranges in a food processor. For a chunkier relish, chop the apples, oranges, and nuts by hand. I have thirded everything for a smaller amount using an 8 ounce can of crushed pineapple with good results as well. Can also be made with splenda and sugar free gelatin.

• Ready In: 30 mins
• Serves: 21

Ingredients

• 3 (3 ounce) boxes raspberry Jell-O gelatin
• 3  cups water
• 2  cups sugar
• 20  ounces crushed pineapple, undrained
• 12  ounces cranberries, finely chopped
• 3  large apples, peeled, cored, and chopped
• 3  navel oranges, peeled, seeded, and chopped
• 1  cup pecans, chopped (or walnuts)

Directions

1. Mix the 3 boxes of gelatin with the 2 cups of sugar.
2. Bring the 3 cups of water to a boil and pour over gelatin and sugar mixture.
3. Whisk until dissolved and set aside.
4. In a very large mixing bowl, mix crushed pineapple, finely chopped cranberries, chopped apples, and chopped oranges.
5. Stir in chopped pecans or walnuts.
6. Pour gelatin over fruit and nut mixture; mix well.
7. Cover and refrigerate for at least 24 hours and up to 2 weeks before serving.