Cranberry Molded Relish

by Gail Shipp

Servings: 12 servings

INGREDIENTS

1 pkg. (3 oz.) lemon jello
1 pkg. (3 oz.) cherry jello
1/2 cup sugar
3 cups boiling water
1 tbsp. lemon juice
1 can (8-3/4 oz.) crushed pineapple, drained
2 cups fresh cranberries
1 small orange, peeled, quartered and seeded
1 cup celery, diced
1/2 cup walnuts, chopped

INSTRUCTIONS

Dissolve jellos and sugar in three cups boiling water. Add lemon juice and undrained crushed pineapple. Chill until partially set. Put cranberries and orange through grinder. Fold into gelatin mixture along with the celery and nuts. Pour into 8-1/2 cup mold. Chill until firm. Unmold on bed of lettuce leaves.

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Tagged: cranberryrelish, relish add tags

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