Cranberry Relish/Salad
The Granny Smith apples make this relish really sour. If you aren’t fond of tart dishes, might want to either add ¼ cup of sugar or leave out the apples. The fresh orange also adds a little bit of tartness, but not as much as you’d think. I put it in because it adds a nice layer of flavor to this dish.
Ingredients
2 medium sized peeled and finely diced Granny Smith apples (optional)
1 medium sized peeled and seeded orange, pureed in blender (optional)
2 cans cranberry sauce with whole cranberries
1 cup crushed pineapple
2 cans mandarin oranges
1 1/4 cups chopped pecans
Water
Drain crushed pineapple, and mandarin oranges, reserving juice. Add enough water to the juice to equal 2 cups. Pour juice mixture into sauce pan and add Jell-O mix; heat on low and stir until Jell-O is dissolved.
Fill your sink with about 1-2 inches of cold water, then dump in some ice and/or ice packs to make an ice bath. Set pan of cranberry mixture into ice bath, being very careful to not dump the contents of the pan into the water!
Add in 2 cans of cranberry sauce and stir until that cranberry jelly stuff melts. Add in remaining ingredients – apples, pureed orange, pineapple, mandarin oranges, and chopped pecans – stirring to mix.
Let the pan sit in the ice bath for about 5 minutes, or until it thickens and all of the ingredients don’t sink to the bottom of the pan, and stir this occasionally. Remove from sink, pour into air tight container, and store in fridge.