I know that most people open a can of cranberry sauce and put it on the table at Thanksgiving. So did we until a few years ago. Once an acquaintance gave me this recipe, those days were over. This is so much better than your typical cranberry sauce. It makes enough for 2 bowls so you can put a bowl at each end of your serving area. Make it the day before you need it so it will have time to set and the flavors to blend. I'm not sure it would freeze well, but you won't have to worry about that once your guests taste it. There won't be enough left to freeze. I have been known to eat it without any other food after Thanksgiving. Yummmmmm!
Cranberry Relish
1 1/2 c. water
1 pkg raw cranberries
1 c. sugar
1 small pkg cherry jello
1 small can of crushed pineapple, well drained
1 Granny Smith apple, peeled & finely chopped
1/2 c. chopped pecans
Combine water and cranberries in a pot and simmer for 10 minutes. Mash the cranberries with a potato masher. Add sugar and jello. Stir. Remove from heat and let mixture partially cool. Add drained pineapple, apple, and nuts. Stir. Pour into a dish and chill.
1 pkg raw cranberries
1 c. sugar
1 small pkg cherry jello
1 small can of crushed pineapple, well drained
1 Granny Smith apple, peeled & finely chopped
1/2 c. chopped pecans
Combine water and cranberries in a pot and simmer for 10 minutes. Mash the cranberries with a potato masher. Add sugar and jello. Stir. Remove from heat and let mixture partially cool. Add drained pineapple, apple, and nuts. Stir. Pour into a dish and chill.
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