Thanksgiving Recipe: Easy Refreshing Cranberry and Fruit Relish

November 22, 2011

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.

Watch how easy it is on this video.

Tasting… mmm….

Grammy Hanky’s Cranberry and Fruit Relish

Ingredients:

  • 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

Directions:

  1. 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.
  2. 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.

Happy Thanksgiving!

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{ 2 comments… read them below or add one }

1 Glo May 16, 2013 at 9:22 am

May I use your recipes I am in process of making a cookbook for our Not-for-profit organization under a grant we have?

2 Mari @ Secrets of a Kitchen Wizard May 16, 2013 at 5:27 pm

Hi, Glo.

Thanks for asking. Which non-profit organization is it for? You may use it as long as you add the credit, Mari Suzuki, author “Kitchen Wizard Flexipes(TM): Simple Time-Saving Secrets for Tasty Global Cuisine” and the link: http://KitchenWizardMari.com.

Also, would you please send me the recipe/intro you will be using in your book before it gets published?

If you have any questions, please send it to me directly at mari@KitchenWizardMari.com.

Thanks for sharing my recipe with your readers. Good luck with your book!

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