Desserts

Cranberry-Orange Relish

photo by:kraft

this is vary good!! i loved it and will be makeing again. its crisp and not all that sweet wich i like. i added some crushed pineapple and some minced apple. when you take ...read more

posted by

jellocake1962

on 11/24/2012

time

prep:

15 min

total:

5 hr 30 min

servings

total:

12 servings, about 1/2 cup each

add your photo

add to shopping list

add to recipe box

send/share

What You Need

bag (12 oz.) cranberries

1/2

cup sugar

1-1/2

cups boiling water

pkg. (8-serving size) JELL-O Cranberry Flavor Gelatin, or any red flavor

1/2

tsp. ground cinnamon

1-1/2

cups cold water

can (11 oz.) mandarin oranges, drained

Make It

PLACE cranberries in food processor container; cover. Process until finely chopped; place in medium bowl. Add sugar; mix well. Set aside.

STIR boiling water into combined dry gelatin and cinnamon in large bowl at least 2 minutes until gelatin is completely dissolved. Stir in cold water. Refrigerate 1-1/4 hours or until thickened. Stir in cranberries and oranges. Spoon into 6-cup mold or 2-quart bowl sprayed with cooking spray.

REFRIGERATE 4 hours or until firm. Unmold. Garnish as desired. Store leftover salad in refrigerator.

Kraft Kitchens Tips

Special Extra

Stir 1/2 cup toasted PLANTERS Walnut Pieces into the gelatin mixture along with the cranberries and oranges.

Substitute

Substitute 2 pkg. (4-serving size each) JELL-O Cranberry Flavor Gelatin or any red flavor for the 1 pkg. (8-serving size) gelatin.

Rate recipes, or edit your previous ratings and more. Sign In

jellocake1962

posted:11/24/2012

this is vary good!! i loved it and will be makeing again. its crisp and not all that sweet wich i like. i added some crushed pineapple and some minced apple. when you take this out of a ring-mold its a little trick, 1 with a knife or wet finger seperate the edge of the jeelo from mold. then put in hot water for about 10-15 sec,when the mold can spin feely in side trun onto platter you may have to hit the top of the mold or put in back in the water a 2nd tim, because its a very think! mold but fabulous and really good!!!

Dawn102

posted:11/22/2010

I made this once just for something different and it has now become a holiday tradition. I am expected to make it for both Thanksgiving and Christmas it was such a huge hit.

a cook

posted:12/29/2009

freeze a few extra bags of cranberries during the cranberry season!

jenceja

posted:11/27/2009

This is one of only a few recipes that I make over and over again. I love it and everyone who I have ever served it to loves it and requests a copy of the recipe. It is so good that we sometimes eat it as a dessert with whipped cream instead of as a side dish with our turkey. Now if only I could find fresh cranberries all year long I wouldn't have to wait for the holidays to enjoy it!

DixieLou01

posted:10/28/2009

This recipe is good but very tart. It has an excellent fresh, crisp, taste and feel that I liked, but because of the tartness can only be taken in small bites and with other food such as chicken or pork. If I make it again I will double the sugar and see if that helps.

cattuck01

posted:12/25/2008

Served this with Christmas dinner and the males loved it with the turkey. Takes the blah out of ordinary cranberries in a can. It was easy to make and for such a simple relish, had a lot of flavor. This will be used again.

sunshine86

posted:11/3/2008

i have made this recipe for the last 4 years everyone asks that i bring it when we are invited out at thanksgiving it is really a good recipe

melanieyates

posted:1/10/2008

Made it for Thanksgiving dinner and loved it!

a cook

posted:11/27/2007

I made this recipe for Thanksgiving and it was a hit. I will definitely make it again.

hobo14

posted:2/19/2007

This is a fantastic dish for the holidays. My family all loved it.