Cranberry Orange Relish

To contact us Click HERE
Here is a recipe that's been around for a while.  I've had the mold put away waiting on me to try this recipe for quite some time. If you were amoung those who purchased the decorative mold for this Relish than you know it's a delightful  recipe for the holidays. You could always change the recipe around too to suit your taste. This recipe called for leaving Mandarin Oranges whole but I opted to process them along with the fresh cranberries. I would probably leave them whole the next time. I found this not to be as sweet as some of the cranberry relish recipes out there as well. I do believe the mold is still available in grocery stores so if you'd like to give this one a try, here is the recipe.
For this decorative look above, look for the 6-cup mold for this a- JELL-O Thanksgiving Mold.
You will need:
1 pkg. ( 12-oz.)  Fresh Cranberries1/2 cup sugar1 1/2 cups boiling water2 pkg. ( 3 oz.) or 1 pkg. ( 6 oz.) JELL-O BRAND CRANBERRY FLAVOR GELATIN, OR any red flavor1/2 tsp. ground cinnamon1 1/2 cups cold water1 can ( 11 oz.) DOLE Mandarin Oranges, drained1/2 cup chopped walnuts, toasted ( optional)Chop: Cranberries in food processor finely; mix with sugar. Set aside.Stir: boiling water into gelatin and cinnamon in large bowl at least 2 minutes until completely dissolved. Stir in cold water. Refrigerate 1 1/4 hours or until thickened. Stir in cranberries, mandarin oranges, and nuts. Spoon into 6 - cup mold; * cover.REFRIGERATE 4 hours or until firm. Unmold ** Makes 12 servingsSuggestion: Serve as a relish with a main meal.Tip: * If using plastic mold ( or pan) spray mold or ( pan) with no-stick cooking spray or lightly coat with vegetable oil for easy unmolding.





A favorite way to serve Cranberry salad.

 For a recipe for Fresh Cranberry Salad go here.