contributed by amy (madylarian@home.com)
My mother used to make this every Thanksgiving. Unfortunately she died before giving me the recipe. I have always suspected that was on purpose. She made it in a mold and since they didn't have teflon in them there olden days, she would butter the mold, then sit it in hot water just before serving to loosen it enough to slip out of the mold. This was a delicate operation because too long in the hot water and the relish itself would start to melt. Me...I just make in a bowl. I have a couple of variations as I have been working to duplicate the recipe.
The first recipe is great with turkey or chicken. It's also rather fruity and sweeter than plain cranberry sauce. The second variation is more tart and has less raspberry and more cranberry taste.
1. Pour jello mix in a nice decorative bowl about 2qt size.
2. Add 2 cups boiling water and stir until jello mix is completely dissolved.
3. Add 1 cup cold water, stir well, then put in refrigerator to set for about a hour.
4. When partially set, stir in the 2 tubs of Cran-Fruit and the walnuts, mixing well.
5. Put back in refrigerator to finish setting..another hour or 2.
1. Pour jello mix in a nice decorative bowl about 2qt size.
2. Add 2 cups boiling water and stir until jello mix is completely dissolved.
3. Add 1 cup cold water, stir well, then put in refrigerator to set for about a hour.
4. When partially set, stir in the tub of Cran-Fruit, tub of Cranberry Sauce and the walnuts, mixing well.
5. Put back in refrigerator to finish setting..another hour or 2.
This page last updated 1/12/2000