Cut the apple, pear, orange and celery into large chunks.
Pulse each item in a food processor 10 to 14 times until well ground, but not pureed.
Process the cranberries, oranges and celery a bit longer than the apples and pears. This will help the consistency.
Place all the processed ingredients into a large bowl and stir well to incorporate thoroughly.
Add the sugar and the Jell-O powder and stir well to combine.
Store in an airtight container in the refrigerator.
This can be made up to three days in advance.
I have used raspberry gelatin, but you can choose any red variety you like such as strawberry, cherry or cranberry if you can find the latter.
1 Cup good quality mayonnaise
1 tablespoon granulated sugar
2 tablespoons apple cider vinegar
1/2 teaspoon celery seed
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
I am using one 12 ounce bag of fresh cranberries. It is important to use them while they are fresh and not frozen, thawed out cranberries. This recipe will only work with fresh. Once they are frozen they become soft and slumped. They will not grind once thawed but become mush. Please keep that in mind.
I have used two medium sized Honeycrisp apples, 2 medium sized Bartlett pears and 2 medium sized navel oranges along with 4 ribs of celery which is optional but Nanny always used it so I am too. If you don't like celery you can leave it out. Celery adds a nice crunch that remains crunchy when the rest of the relish has become juicy and softer.
Cut the fruits and celery in chunks that can be placed in the food processor. I did each one separately and added them to the bowl once finished. I processed each one by pulsing for 10 to 14 times until they were like a fine grind. Much like it would be if run through a grinder.
Add all the processed ingredients to a large bowl and stir well to incorporate thoroughly. Next add in the sugar and gelatin powder. Again stirring very well to incorporate. The gelatine will help give this relish some body and take up some of the liquid that will be produced as the fruits sit after being processed.
This relish should be stored in an airtight container in the refrigerator for at least 24 hours prior to serving. This can be made up to three days in advance and then should be eaten within one week. This should not be frozen and is best eaten fresh within a day after making.
I hope you give this fresh cranberry relish a try. I hope it brings back happy memories for you that you can share with your family. I hope when you try it that you love it!
Happy Eating and Happy Holidays!
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Today I am sharing my Nanny's old school fresh cranberry relish! Perfect for your holiday table. All the fruits and flavors of the season mixed up in one bite. This will be a lovely accompaniment to your holiday turkey or ham or a nice winter fruit salad for any time you like. This incorporates all the fruits of the season. A true bite of Autumn! I remember my grandmother making this using her meat grinder clamped onto her kitchen table. Today I am employing my food process to get the job done. No matter how you make it I know you will love this true holiday throwback!
12-ounce bag fresh cranberries
2 Honey crisp apples
2 Bartlett pears
2 Navel oranges
4 ribs of celery
1-3-ounce box of raspberry Jell-O powder
1 ½ cups granulated sugar
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Hi! I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen! I hope you stick around, enjoy the recipes and share them with those you love!