This cranberry relish recipe is packed with all sorts of fruits. It is a wonderful blend of sweet and tart, with a bit of crunch from the apples and smoothness from the raspberry gelatin that binds it all together.
I typically make a new cranberry sauce recipe every year for Thanksgiving, but I think this one is going to be a staple from here on out. A taster of this recipe noted that it was delicious enough to eat all on its own.
Cranberry Relish is wonderful with roasted turkey and chicken. It can be made two weeks ahead of time which is great for those of us who like to get an early start on holiday cooking.
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The original recipe from Amanda’s Cookin’ calls for 1 cup of chopped pecans which I omitted to suit our tastes. If you choose to add those, add them just before you add in the raspberry gelatin and stir to combine. Enjoy!
Cranberry Apple Orange Raspberry Pineapple Relish
- 9 oz raspberry gelatin (Three 3-ounce boxes) Not Sugar Free
- 3 cups water
- 2 cups sugar
- 20 oz can crushed pineapple undrained
- 12 oz bag fresh cranberries
- 3 large sweet apples peeled, cored and chopped
- 6 small sweet oranges peeled, seeded and chopped
- Mix gelatin with sugar in a large bowl. Bring water to a boil and pour over the sugar/gelatin mixture. Stir or whisk until dissolved. Set aside.
- In a large bowl, mix together pineapple, chopped apples and chopped oranges.
- Place cranberries in a food processor and pulse several times until finely chopped. Add chopped cranberries to the other fruit in the bowl.
- Pour gelatin mixture over the fruit mixture and stir well.
- Cover and chill for at least 4 hours. Keep leftovers in the fridge; can be kept for 1-2 weeks in the fridge.
Slightly adapted from Amanda’s Cookin’.