I get a request for this recipe over and over. So here it is… just in time for Thanksgiving!
It’s my husband’s grandma’s special recipe — a great twist to a cranberry sauce or relish you normally serve, healthier and more flavorful with 4 kinds of fresh uncooked fruits (apples, pears, oranges, and cranberries). Best of all, it works as a dessert as well! If you have a food processor, it’s a snap! Make this the night before since you need about 4 to 6 hours of chill time.
Grammy Hanky’s Cranberry and Fruit Relish
- 1 Small box of red jello (we like raspberry. Strawberry is a bit too sweet.)
- 1 cup hot water (Do not add the second of batch of water, which is suggested on the box.)
- 1 bag cranberries
- 2 large oranges, peeled and segmented
- 2 large apples, cored and cut in bite size pieces
- 2 large pears (should be relatively firm), cored and cut into bite size pieces
- Mix jello with hot water to dissolve. Put bite-size pieces of fruit in the food processor and pulse several times to grind roughly to about 1/4″ cubes or smaller. Make sure the cranberries are ground up well — if they are not, it could be tart. Depending on the size of your food processor, you may need to do it in two batches.
- When the jello is room temperature, add all the fruit including its juice. Mix well. Chill in the refrigerator until set. (Because of the amount of fruit, it may not set completely.)
We love serving it with turkey in place of regular cranberry sauce or relish, or you can eat it as dessert as well, with or without whipped cream. We normally make a double batch, using the large jello box, and using 1/2 – 2/3 for the actual Thanksgiving, and save the rest for us to eat later.
Oh, this is also great when you are sick! When I had swine flu and pneumonia two years ago and didn’t want to eat, I asked my husband to make this, and I ate it everyday.
So there you have it. Try it and leave me a comment on how you and your guests loved it.