Faust Family Famous Recipes

The Best Cranberry Relish - Period
Diana Faust

 

My favorite cranberry sauce is an uncooked relish.  I love it's fresh, crisp, cool, tangy taste; it is such a welcome contrast on a plate of turkey, gravy, stuffing, and mashed potato.   I have been making it for about 40 years with cranberries, oranges and pecan the main ingredients.  In recent years I have expanded my mind and my flavors.  If you have not tried my newer version, I hope you will. 

3 pounds fresh cranberries
6 oranges, minced
3 cups sugar (or less, depending on amount of sweetness desired)
large can crushed pineapple with juice
1 small box strawberry (or any red) jello
1/2 cup boiling water
1 cup blueberries
1/4 cup raspberry white wine vinegar - or any flavored vinegar
2 cups chopped pecans

 

Chop cranberries.  Put into a bowl. 
Mince or grind oranges, add to cranberries in bowl.
Stir sugar into cranberries.
Dissolve jello in boiling water, cool, and add to cranberries in bowl.
Stir in blueberries.
Stir in vinegar.
Stir pecan pieces into cranberries.

Cover and place in refrigerator.  Let ripen for 1-2 days before using.  
Can be kept in refrigerator for at least 3 weeks.  And it freezes well.

I used to make 1/3 of this amount, i.e., 1 pound of cranberries, but we love to have plenty of this left over.  It's wonderful on toast, English muffins, beagles, ice cream, ad infinitum. 

 


 

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Published 20 June 1996 -  This page added 14 November 2002  -  Last updated 12/28/16 04:35 PM