Cranberry relish has been around for a long time. The first time I ever tried it was a few years ago when my neighbor made a batch for me. It’s a fabulous accompaniment to both Thanksgiving and Christmas dinner and adds just the right amount of sweet-tart to the rest of the meal.
This particular recipe makes enough for a large crowd of people, or for your average family that enjoys holiday leftovers! Because it’s made with gelatin, it seems more dessert-ish than whole berry cranberry sauce does, which is often served right alongside the meal.
Dessert or side, this relish is delicious and easy to make. You can make it ahead as well and store it in the fridge. I hope you all have a joyous Thanksgiving!
Cranberry Relish
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Print It Rate ItIngredients
- 9 oz raspberry gelatin 3 3-oz boxes
- 3 cups water
- 2 cups sugar
- 20 oz can crushed pineapple undrained
- 12 oz fresh cranberries
- 3 large Red Delicious apples peeled, cored and chopped
- 6 small sweet oranges peeled, seeded and chopped
- 1 cup chopped pecans
Instructions
- Mix gelatin with sugar in a large bowl. Bring water to a boil and pour over the sugar/gelatin mixture. Stir or whisk until dissolved. Set aside.
- In a large bowl, mix together pineapple, chopped apples and chopped oranges.
- Place cranberries in a food processor and pulse several times until finely chopped. Add chopped cranberries to the other fruit in the bowl.
- Add pecans to fruit mixture and stir everything to combine.
- Pour gelatin mixture over the fruit/nut mixture and stir well.
- Cover and refrigerate for at least a day. 24 hours or more, can be made up to two weeks ahead.
Nutrition
Amanda Davis
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Peggy says
Sounds good! May I share my Cranberry Salad recipe with you? Either 1 large or 2 small bags of fresh cranberries I have frozen, run through a meat grinder, 2 large navel oranges (washed and sectioned and peels left on) put through the meat grinder without cleaning between, 2 Granny Smith apples, small cubed, 1 or 2 celery stalks (depending on how large the stalks are) also cubed, 1 large carton of frozen strawberries, juice included, 1 can of pineapple tidbits, chopped pecans (I use a 10 or 12 oz bag), and granulated sugar (I never measure but this makes a huge amount so there is probably 1-2 cups added. This helps remove bitterness from the orange peels.) I use 1 large box of strawberry Jello with about half of the recommended water and after it is dissolved I pour it over the fruit and nuts and sugar. Stir until sugar disappears and all is mixed well. Place in the fridge to finish setting. It can be made a day or two ahead of the holidays (the only time I make this recipe).
Amanda Formaro says
Thanks Peggy!
LORRAINE KOSCHOCK says
Amanda, I haven’t had a chance to try any of these desserts yet but you can be sure I will. I am a senior and a seasoned cook and baker and I can tell just by reading them that these recipes are very good. Thank you for posting such nice recipes to share with others. I have some basic like these but yours have that little up to date twist which makes them a little more attractive and I believe tastier. I’ll be looking forward to checking back to see what you will have new as the months pass. Thanks again. Lorraine
Amanda Formaro says
That’s so sweet, Lorraine! Thank you so much :) Be sure to let me know if you try any of them out!
Linda says
Is the pineapple crushed or tidbits? Mine doesn’t have pieces like the finished picture.
Good recipe, however.
Amanda Formaro says
I used crushed, but I would imagine that tidbits would work fine!