HOLIDAY CRANBERRY RELISH
A wonderful compliment to the holiday dressing. I always make it several days before the big meal, so that the flavor is really full.
Provided by Reshableu
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Time 4h15m
Yield 8
Number Of Ingredients 6
Steps:
- Place the oranges in the bowl of a food processor, and pulse until chopped, 2 or 3 pulses. Remove and place the chopped oranges into a large bowl. Chop the apples in the food processor for 2 or 3 pulses, and place in the bowl. Chop the cranberries in the food processor for 2 or 3 pulses, and place in the bowl with the oranges and apples.
- Stir the gelatin mix, sugar, and chopped pecans into the chopped fruit, and mix well. Cover and refrigerate until set, at least 4 hours.
Nutrition Facts : Calories 349.1 calories, Carbohydrate 67.1 g, Fat 10.2 g, Fiber 8 g, Protein 3.4 g, SaturatedFat 0.9 g, Sodium 28.9 mg, Sugar 46.8 g
NAN'S CRANBERRY SAUCE
Nans Cranberry Sauce is a staple on Ree's Thanksgiving table.
Provided by Ree Drummond : Food Network
Categories side-dish
Time 4h15m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Bring 2 cups of water to a boil, then remove from the heat. Stir in the gelatin until completely dissolved, 1 to 2 minutes. Add 1 cup cold water, the cranberry sauce and pineapple. Mix well, ensuring you break apart any large chunks of the cranberry sauce. Pour into a 9-by-13-inch pan. Cover and place in the refrigerator until firm, 3 1/2 to 4 hours.
- Beat together the cream cheese and powdered sugar with a hand mixer until smooth, about 1 minute. Add the milk and mix until completely combined. The frosting should be thick but still pourable. Carefully spread the cream cheese frosting in a thin layer over the cranberry sauce. Zest the orange directly over the frosting. Serve up in individual squares.
QUICK CRANBERRY GELATIN SALAD
Since this tangy salad keeps well, I make it a day ahead for my Christmas menu. It's also a great choice to take to a holiday potluck - even people who aren't fond of cranberries think it's yummy. I got the recipe from a friend at church who likes to cook and bake as much as I do. -Betty Claycomb, Alverton, Pennsylvania
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, dissolve gelatin in water. Stir in pineapple and cranberry sauce. Refrigerate for 30 minutes. Stir in grapes and pecans. Pour into a 2-qt. serving bowl. Refrigerate until firm.
Nutrition Facts : Calories 146 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 62mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
CRANBERRY GELATIN SALAD I
I made this for Thanksgiving and it was the most popular dish we had!
Provided by LDSPEAKE
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad
Time 8h15m
Yield 12
Number Of Ingredients 5
Steps:
- Combine the gelatin and boiling water; stir until gelatin is dissolved. Mix in cranberry sauce and pineapple.
- Transfer to glass serving dishes. Sprinkle with chopped nuts. Chill until set and serve.
Nutrition Facts : Calories 122.9 calories, Carbohydrate 22.5 g, Fat 3.4 g, Fiber 1.2 g, Protein 1.4 g, SaturatedFat 0.3 g, Sodium 62.2 mg, Sugar 21.1 g
MOM G'S CRANBERRY JELL-O® SALAD
A delicious alternative to cranberry relish. A colorful addition to the holiday table!
Provided by chefdeb
Categories Salad Fruit Salad Recipes Cranberry Salad Recipes
Time 4h35m
Yield 8
Number Of Ingredients 8
Steps:
- Dissolve lemon gelatin in boiling water in a bowl; stir in cold water. Chill in refrigerator until partially thickened, 30 to 40 minutes.
- Chop cranberries in a food processor and mix sugar into cranberries, pulsing once or twice to combine. Let cranberry mixture stand a few minutes to let sugar dissolve. Stir cranberry mixture, pineapple, celery, and walnuts into gelatin. Pour into a gelatin mold or serving dish. Refrigerate until fully set, about 4 hours.
Nutrition Facts : Calories 260.1 calories, Carbohydrate 54.3 g, Fat 4.9 g, Fiber 2.8 g, Protein 3.4 g, SaturatedFat 0.5 g, Sodium 127.9 mg, Sugar 49.5 g
JELL-O CRANBERRY-PINEAPPLE RELISH
Bring on the tart-sweet deliciousness of cranberries and crushed pineapple with our crowd-pleasing JELL-O Cranberry Pineapple Relish. Make this cranberry pineapple relish to accompany holiday dinners or party appetizers.
Provided by My Food and Family
Categories Home
Time 6h20m
Yield 14 servings, 1/4 cup each
Number Of Ingredients 5
Steps:
- Drain pineapple, reserving juice. Add enough water to reserved juice to measure 1 cup; pour into medium saucepan. Add cranberries, dry gelatin mix, sugar and pineapple; mix well. Bring to boil, stirring frequently.
- Reduce heat to medium; cook 3 to 5 min. or until cranberries are softened, stirring occasionally. Remove from heat; stir in nuts. Cool 30 min.
- Spoon cranberry relish into small bowl. Refrigerate 6 hours or until firm. Stir before serving.
Nutrition Facts : Calories 100, Fat 2.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 25 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
JELLIED CRANBERRY SAUCE
Intensely flavored and vibrant red, this jelly bears no resemblance to the stuff in the can -it's definitely worth the effort. Though we call for 4 bags of cranberries, the yield is only 3 cups because all the solids get strained out. You'll be happy if you have any extra cranberry sauce when you make sandwiches with the leftover turkey.
Categories Sauce Side Thanksgiving Cranberry Fall Chill Gourmet Fat Free Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes about 3 1/2 cups
Number Of Ingredients 6
Steps:
- Bring cranberries, sugar, and 3 cups water to a boil in a 4- to 5-quart heavy saucepan, stirring until sugar is dissolved, then reduce heat and simmer, partially covered, stirring occasionally, until all berries have burst, 10 to 15 minutes. Pour into a large fine-mesh sieve set over a 2-quart glass measure or a bowl and let stand until all juices have drained through, about 30 minutes. If necessary, press on solids until there is enough juice to measure 3 cups, then discard solids.
- Stir together gelatin and remaining 1/3 cup water and let stand 1 minute to soften. Bring 1 cup drained cranberry liquid to a simmer in a small saucepan, then add gelatin mixture and stir until just dissolved. Add gelatin mixture to remaining cranberry liquid and stir well. Pour cranberry sauce into lightly oiled mold and chill, covered with plastic wrap, until firmly set, at least 12 hours.
- To unmold, run tip of a thin knife between edge of mold and cranberry sauce. Tilt mold sideways and tap side of mold against a work surface, turning it, to evenly break seal and loosen cranberry sauce. Keeping mold tilted, invert a plate over mold, then invert cranberry sauce onto plate.
CRANBERRY RELISH GELATIN
This recipe was featured in an email from the Best of Spark People. The website address is www.sparkrecipes.com and there are lots of interesting recipes there. Here is what the chef has to say: Cranberry Relish is very refreshing in the summer. An excellent accompaniment to a Thanksgiving turkey, and a lovely side dish for most any pork or turkey sandwich.
Provided by senseicheryl
Categories Gelatin
Time 10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Before I begin, I refrigerate the celery, oranges and apples; and freeze the cranberries. Having all the produce cold will help the gelatin set up quickly.
- Choose any red gelatin - raspberry, cherry, black cherry, etc. Bring 1 cup water to boil and dissolve gelatin in large bowl. Add 4-5 ice cubes and allow to cool.
- While gelatin is cooling, chop, grate or grind produce. I use a meat grinder to run all the produce through; however a grater can be used or even a food processor.
- I begin with the oranges - which produces mostly juice and will keep the apples from discoloring. Grind, chop or juice your oranges into a large bowl; next run the celery through, then apples and finally cranberries.
- If you really like cranberries use a whole bag, if it is not a real favorite, use less.
- Sprinkle the package of unflavored gelatin and sweetener (Splenda or other) over the chopped up produce and stir to dissolve.
- Optional: Add chopped nuts, pecans, walnuts, hazelnuts and stir. Pour all the produce into the cooling gelatin, stir to taste and see if it is sweet enough for your taste, or if it is too sweet grind a few more cranberries inches.
- When you are satisfied, pour into covered container and refrigerate until fully set.
Nutrition Facts : Calories 69, Fat 0.3, Sodium 19.7, Carbohydrate 17.2, Fiber 4.3, Sugar 6.5, Protein 1.7
RASPBERRY JELLO CRANBERRY RELISH
Got this recipe from a co-worker. It makes an enormous amount of sweet relish with just a touch of tartness from the cranberries. The raspberry jello is the key to even non-cranberry eaters enjoying the dish. Feel free to substitute cranberry Jello if you want a stronger cranberry flavor. I chop my nuts, cranberries, apples and oranges in a food processor. For a chunkier relish, chop the apples, oranges, and nuts by hand. I have thirded everything for a smaller amount using an 8 ounce can of crushed pineapple with good results as well. Can also be made with splenda and sugar free gelatin.
Provided by ColCadsMom
Categories Fruit
Time 30m
Yield 21 serving(s)
Number Of Ingredients 8
Steps:
- Mix the 3 boxes of gelatin with the 2 cups of sugar.
- Bring the 3 cups of water to a boil and pour over gelatin and sugar mixture.
- Whisk until dissolved and set aside.
- In a very large mixing bowl, mix crushed pineapple, finely chopped cranberries, chopped apples, and chopped oranges.
- Stir in chopped pecans or walnuts.
- Pour gelatin over fruit and nut mixture; mix well.
- Cover and refrigerate for at least 24 hours and up to 2 weeks before serving.
Nutrition Facts : Calories 206.3, Fat 3.9, SaturatedFat 0.3, Sodium 58.9, Carbohydrate 44, Fiber 2.7, Sugar 39.3, Protein 1.9
FESTIVE CRANBERRY RELISH SALAD
My three grown daughters and their families are very fond of this festive-looking salad. It's on our buffet table every Christmas.-Edna Means, Iola, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve gelatin in boiling water. Stir in concentrate. Combine cranberries, apple and sugar; add to gelatin mixture. Stir in pecans. Pour into a 1-1/2-qt. serving dish. Refrigerate for 4 hours or overnight.
Nutrition Facts :
SOUR CREAM CRANBERRY JELL-O® SALAD
Great alternative to the typical cranberry salad served at Thanksgiving. This is a recipe that I have been making for so long that it is permanently imbedded in my memory. Very easy and delicious too.
Provided by KLS1973
Categories Salad Fruit Salad Recipes Cranberry Salad Recipes
Time 6h10m
Yield 24
Number Of Ingredients 4
Steps:
- Mash jellied cranberry sauce in a 3-quart bowl. Stir gelatin mix thoroughly into cranberry sauce. Pour boiling water into mixture and stir until gelatin has dissolved completely, about 3 minutes.
- Chill in refrigerator until softly set, 2 to 3 hours. Gently fold sour cream into gelatin mixture, leaving marbled streaks of sour cream and gelatin mix. Return to refrigerator until firmly set, 4 hours to overnight. Store leftovers in refrigerator.
Nutrition Facts : Calories 94.2 calories, Carbohydrate 14.1 g, Cholesterol 8.3 mg, Fat 4 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 2.5 g, Sodium 47.8 mg, Sugar 13.2 g
CRANBERRY ORANGE GELATIN RELISH
This a great recipe to dress up the Thanksgiving table, especially if you have a pretty mold to set it in.
Provided by KWB5015
Categories Low Protein
Time 3h10m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Put boiling water into blender, add lemon gelatin and blend 20 seconds.
- Add orange, cranberries, sugar, salt and blend again until ingredients are finely chopped.
- Add in pecans and pulse until coarsely chopped.
- Pour into mold and place in refrigerator until set.
- Note: This recipe has been our family for decades, and the last time my mother tried to make it, it didn't set. Prevailing opinion at the time was that perhaps she bought the wrong size of gelatin or that the formula of the gelatin had changed. At any rate, I copied this from a tattered recipe card that didn't specify size of box. It might be more firm if you also add in some unflavored gelatin in step 1. Good luck! Next time I try this I will modify the recipe, but if you do, by all means, comment away!
Nutrition Facts : Calories 133.7, Fat 3.3, SaturatedFat 0.3, Sodium 46.9, Carbohydrate 26.5, Fiber 1.3, Sugar 24.4, Protein 1.1
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