I have been so excited to share this cranberry relish recipe with you! It’s a family favorite. Actually, more than anything, this is one of my dad’s favorite recipes. My mom generally has this in the refrigerator (or freezer!) from Thanksgiving until New Year’s (usually the only time of year you can buy fresh cranberries in the store). Sometimes she even buys bags of cranberries and freezes them so she can make this at other times of the year as well. We all love this recipe! It’s both sweet and slightly tart at the same time, full of crunch from the walnuts and fresh apples and cranberries, and amazingly easy to make. You have to plan ahead a little because you have to refrigerate part of it overnight, but actual hands on time is about 10 minutes. You can’t beat that! Plus it makes a lot! This would be the perfect accompaniment to your Christmas dinner. It’s festive and colorful, and seriously, this tastes amazing.
4 cups (1 lb) fresh cranberries
3 large red apples, cut into small pieces
2 cups sugar
2 packages (3 oz each) cherry jellow
1 cup boiling water
1 cup chopped walnuts
1 can (20 oz) crushed pineapple, well drained
Pulse the cranberries, apples and sugar in a food processor until blended together and fruit is chopped into tiny pieces (be careful not to let it go too long or it will turn to mush). Refrigerate overnight.
Mix together the jello and boiling water. Add the jello, nuts and pineapple to the cranberry mixture and mix well. Let cool before serving. Store leftovers in the refrigerator.
from my mom