Cranberry Relish and Tutorial

Cranberry Relish is the best cranberry salad I have ever eaten.  Made with cherry gelatin, it has a delicious flavor that compliments turkey or ham and all the trimmings of a holiday dinner.  As an added bonus, it is made a day or two ahead of your holiday feast making it very convenient to serve.

3/4 cup sugar not shown.

Cranberry Relish

1 (12 oz.) package of cranberries, rinsed and drained
2 cups + up to 3/4 cup sugar (divided)
1 (3 oz.) package cherry gelatin
1 cup boiling water
2/3 cup chopped pecans

Using a food processor, grind cranberries.  In a 2 qt. bowl, combine the ground cranberries with 2 cups of sugar.  Stir thoroughly and let set out all day or night so berries can absorb the sugar.  (I usually prepare mine in the evening, and after they have set out awhile, I put them in the refrigerator overnight until I am ready for them the next day.)  The next day, taste berries to see if additional sugar is needed, and if so, add up to 3/4 cup; stir.  Dissolve cherry gelatin in 1 cup boiling water.  Let cool to room temperature, and then stir it into the berries.  Refrigerate.  When partially congealed (about 45 minutes to an hour), stir in the chopped pecans and transfer to a pretty serving dish.  Refrigerate overnight.

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This recipe is an old family recipe handed down to me by my mom. She used a food grinder that attached to the counter with a vice to grind the cranberries.  Growing up, she served this relish every Thanksgiving.

Cranberry Relish 101:

Using a food processor, grind cranberries:

 

 Here is the berry/sugar mixture after it has set out overnight:

When partially congealed (about 45 minutes to an hour), stir in the chopped pecans.  The salad should be congealed enough that the pecans will sit on top of the salad when added:

Transfer to a pretty serving dish, refrigerate overnight, and then serve!  Enjoy!