One of my favorite things about marrying into a family has been learning, sharing, and adopting other holiday traditions and foods. This fresh cranberry-raspberry relish, shared by my sister-in-law, is one of those dishes I’ve come to love and expect at Thanksgiving and Christmas. It’s delicious alongside turkey or ham, or topped on hot rolls or pancakes. Hope you love it as much as we do!
Pam @ onceamonthmeals.com (via my sister-in-law, Shaela)
- 12 ounces fresh cranberries
- 12 ounces fresh or frozen raspberries
- 1 cup sugar
- 3 ounce package raspberry Jello
- 8 ounces crushed pineapple, undrained
- chopped walnuts (optional)
Rinse the cranberries and run them through the blender or food processor. Mix with sugar and let sit in refrigerator overnight. Divide cranberry/sugar mixture in half. Cook half in a saucepan on medium heat about 10 minutes. Add remaining cranberry mixture and rest of the ingredients. Store covered in the refrigerator until ready to serve.
**Note: My husband is diabetic, so although the original recipe does not recommend it, I typically substitute Splenda and sugar-free Jello. If you choose to do the same, you don’t need to let the cranberries and Splenda sit overnight, just mix well. Then when adding the other ingredients, drain the pineapple. This sugar-free version is more tart than the original recipe, but saves on calories and carbs if you are counting.
Prepare as above. Allow to cool, place in freezer container or bag and freeze. Thaw before serving.
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