Cranberry-Orange Relish

Name: Cranberry-Orange Relish
Prep time: 15 min
Total time: 5 h 30 min
Yield: 12 servings, about 1/2 cup each
Ingredients: 1 pkg. (12 oz.) cranberries; 1/2 cup sugar; 1-1/2 cups boiling water; 1 pkg. (6 oz.) JELL-O Cranberry Flavor Gelatin, or any red flavor; 1/2 tsp. ground cinnamon; 1-1/2 cups cold water; 1 can (11 oz.) mandarin oranges, drained

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Recipe by Kraft

Prep Time

15
min.

Total Time

5
hr.

30
min.

Servings

12 servings, about 1/2 cup each

This Cranberry-Orange Relish pairs well as a salad with classic Thanksgiving dishes—but it's so good, you might want to save it for dessert too!

What You Need

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1 pkg. (12 oz.) cranberries
1/2 cup sugar
1-1/2 cups boiling water
1 pkg. (6 oz.) JELL-O Cranberry Flavor Gelatin, or any red flavor
1/2 tsp. ground cinnamon
1-1/2 cups cold water
1 can (11 oz.) mandarin oranges, drained

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Make It

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Process cranberries in food processor until finely chopped; spoon into medium bowl. Add sugar; mix well.
Add boiling water to combined dry gelatin mix and cinnamon in large bowl; stir 2 min. until gelatin is completely dissolved. Stir in cold water. Refrigerate 1-1/4 hours or until thickened.
Stir oranges and cranberry mixture into gelatin mixture. Spoon into 6-cup mold sprayed with cooking spray.
Refrigerate 4 hours or until firm. Unmold just before serving.

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Kitchen Tips
Nutrition

Special Extra

Stir 1/2 cup toasted coarsely chopped PLANTERS Walnuts into gelatin mixture along with the oranges and cranberry mixture.

Substitute

Substitute 2 pkg. (3 oz. each) JELL-O Cranberry Flavor Gelatin or any red flavor JELL-O Gelatin.

Substitute

Substitute a 2-qt. bowl for the 6-cup mold.

Servings

12 servings, about 1/2 cup each

Healthy Living

Generally Nutritious
Diabetes Center

Nutrition Bonus

Fresh cranberries team up with the canned mandarin oranges for a delicious flavor combination in this versatile fat-free relish.

Nutritional Information

Serving Size 12 servings, about 1/2 cup each
AMOUNT PER SERVING
Calories	110

Total fat	0g
Saturated fat	0g
Cholesterol	0mg
Sodium	50mg
Carbohydrate	26g

Sugars	23g
Protein	1g
% Daily Value
Vitamin A	6 %DV
Vitamin C	10 %DV
Calcium	0 %DV
Iron	0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by BJStanchiu from I think that I especially like this because it is not too sweet. I think that I especially like this because it is not too sweet. I think it's a cranberry jello that will appeal to adults more than children.I skipped the mandarin oranges because I didn't have any. I had a fresh naval orange but was afraid to use it. After I made this, I read the reviews again, and noticed that some cooks have used fresh oranges. So, I will try that the next time I make it. I think I may also add some orange zest to the recipe. I think with a half cup of sugar, and the jello, the recipe is just sweet enough.

Date published: 2014-12-27

Rated 5 out of 5 by jellocake1962 from this is vary good! 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!!!

Date published: 2012-11-24

Rated 5 out of 5 by JenSzuba from This is one of only a few recipes that I make over and over again. 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!

Date published: 2009-11-27

Rated 4 out of 5 by lindak1945 from This recipe reminds me of a recipe I used to make years ago for holiday meals. This recipe reminds me of a recipe I used to make years ago for holiday meals. It turned out more like a jellied cranberry relish, than a mold. I used the cranberry jello, ground apples, ground cranberies, ground oranges, sugar, and cinnamon. I put it all together and allowed it to blend it's flavors over night. This mold recipe was really good and my family and guests enjoyed it.

Date published: 2006-09-24

Rated 4 out of 5 by motormouth42 from my best friend has made a very similiar recipe for at least 40 yrs. my best friend has made a very similiar recipe for at least 40 yrs. Instead of canned mandarin oranges, she uses one fresh Florida orange peeled, seeded and processed through a meat chopper along with one bag of fresh cranberries, and a cup of chopped pecans added to the mixture. Everyone looks forward to it every year.

Date published: 2005-12-14

Rated 5 out of 5 by LindaFiala from I have made a very similar recipe for many years but it does vary from this one. I have made a very similar recipe for many years but it does vary from this one. I do not put the cinnamon in and I add walnuts and celery to it. I use Cherry Jello. There is never any left when I serve this because even people who do not like cranberries love this recipe. I have made this for 30 years.

Date published: 2005-12-13

Rated 5 out of 5 by paneo2 from I made 2 batches of the recipe and used only 1/3 cup of sugar for them both together because I don't... I made 2 batches of the recipe and used only 1/3 cup of sugar for them both together because I don't like to use too much sugar. The jello made it sweet enough for my family and we found it very refreshing. I used cut up clementines for the oranges and used the walnuts as suggested. It was delicious.

Date published: 2005-12-22

Rated 4 out of 5 by DixieLou01 from This recipe is good but very tart. 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.

Date published: 2009-10-28