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 Abby's
Quick and Easy Cranberry Recipes for Holidays or Everyday,
Breads, Relish, Salad, and Pie Recipes
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CRANBERRY RELISH
1 c. sugar
1 c. water
1 (12 oz.) bag cranberries
1 (3 oz.) pkg. raspberry gelatin
1/2 c. coarsely chopped walnuts
1 (about 8 oz.) can crushed pineapple, drained
1/2 c. diced celery
Dissolve sugar in water and bring to boil in large pot. Add
berries. Return to boil. Reduce heat and boil gently for 10
minutes, stirring occasionally until berries pop. Remove from
heat. Stir in gelatin until completely dissolved. Cool
completely. Add remaining ingredients. Refrigerate 24 hours.
Serves 8 to 10. NOTE: The gelatin doesn't make the relish firm,
but thickens it slightly.
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