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."
photo by LeeAnn W. photo by LeeAnn W.
photo by LeeAnn W.
Ready In:




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

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  1. My Grandmother made this salad every year for Thanksgiving. It has been a part of my families Thanksgiving for over 50 years. The few years that we did not make it everyone wanted to know where it was. Grannie is long gone and it falls to me to make this delicious relish. The only thing I change is I use one box of cherry jello and 2 boxed of raspberry. You can also use honey instead of sugar. Enjoy.
  2. Awesome


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