Eat of the Week: Cranberry Relish
Nov. 27, 2012
Whether it’s Thanksgiving dinner or Christmas lunch, my family’s meals are never complete without the sweet and sour touch of cranberries. This week, I'll share one of my grandma’s favorite recipes, cranberry relish. At your next holiday meal, don’t forget to add this crunchy, sweet-and-sour dish to the table and impress your entire family.
1 package cherry Jell-O 1 cup boiling water 1 cup sugar 1 tablespoon lemon juice 1 cup canned crushed pineapple, drained 1 cup pineapple syrup (liquid inside pineapple can) 1 cup ground cranberries 1 cup chopped celery Zest from 1 orange 1/2 cup chopped walnuts
Dissolve Jell-O in boiling water in a large bowl. Add sugar, lemon juice and pineapple syrup once the sugar is fully dissolved. Let the mixture cool in the refrigerator for about 15 minutes. Then, add the remaining ingredients. Use 10 strokes to mix it. Put it in an oiled 9-by-13 glass pan and refrigerate it overnight. Serve after 24 hours of refrigeration.