Cranberry relish may sound odd, but don’t think “pickle relish.” It’s not pickled or sour. It’s tart and sweet, and is a huge improvement over that nasty canned cranberry sauce.
Ingredients:
1 pound fresh cranberries
2 small red delicious apples
1 large can crushed pineapple
1 cup chopped pecans
1 cup sugar
2 small boxes of cranberry, raspberry or strawberry Jello
2 cups of hot or boiling water
To cut back on the sugar, you can use sugar free Jello, and Splenda or Nutrasweet instead of the cup of sugar the recipe calls for. It still has plenty of carbs because of the pineapple and apples, but it’s less of a cheat.
Use a food processor to grind the cranberries and apples. Mix in the crushed pineapple and pecans. In a separate bowl, mix the Jello mix, sugar, and hot water – stir until it dissolves. Then mix in the cranberry mix, put it in molds or bowls, and chill. When I put it in a shaped mold, I spray Pam in the mold first.
This is great on the plate the way cranberry sauce is normally served, but I also know people who use it as a spread on their turkey sandwich, and for a topping on vanilla ice cream.
Happy Thanksgiving!
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