This was soooo good...I've never used fresh cranberries for anything before, never knew what to do with them! This is a perfect recipe, YUMMY! I did pour it into a really large casserole dish (coated with nonstick spray) I cut it into squares and served it on small plates, used baby spinach leaves under it for color. Friends that don't normally eat cranberry sauce loved it. PS...I had a larger can of crushed pineapple, so I used the leftover pineapple in my sweet potato casserole, and added a little dark rum to them, everyone raved!
Cranberry Relish Salad
More From Southern Living
Chill: 8 Hours, 30 Minutes
- 2 (3-ounce) packages cherry-flavored gelatin
- 2 cups boiling water
- 1 cup sugar
- 1 cup cold water
- 1 (12-ounce) package fresh or thawed frozen cranberries
- 1 cup pecans, toasted
- 3 Red Delicious apples, peeled and quartered
- 3 oranges, peeled and sectioned
- 1 (8 1/4-ounce) can crushed pineapple in heavy syrup, undrained
- Toppings: sweetened whipped cream, toasted chopped pecans
- Stir together gelatin, 2 cups boiling water, and 1 cup sugar in a large bowl 2 minutes or until gelatin and sugar dissolve. Add 1 cup cold water, and chill 30 minutes or until consistency of unbeaten egg white.
- Process cranberries and pecans in a food processor 30 seconds or until coarsely chopped, stopping to scrape down sides. Place in a mixing bowl.
- Process apples and oranges in a food processor 30 to 45 seconds or until coarsely chopped, stopping to scrape down sides. Add to cranberry mixture in bowl. Stir in pineapple.
- Stir fruit mixture into chilled gelatin mixture. Spoon into a lightly greased 10- to 12-cup bowl; cover and chill 8 hours or until firm. Invert onto a serving plate, and serve with desired toppings.
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