CRANBERRY RELISH
12
servings20
minutesEvery Thanksgiving table needs a little color, and Teaching Kitchen Chef Kelli’s mom delivers it in a big, bright bowl. Fresh cranberries, oranges and crisp apples are chopped together, then bound with a packet of Strawberry Jell-O for a sweet-tart, jewel-toned side. It’s served cold, so it’s refreshing next to rich turkey and gravy, and it makes a huge batch that’s perfect for making ahead. Retro? Absolutely. Midwestern? Proudly. Try it spooned onto a warm Butter Swim Biscuit, like we did.
Ingredients
4 large oranges, zested then segmented
2 Honey Crisp Apples, peeled and cut into cubes
1 package Fresh Cranberries, frozen
1 5-oz package Strawberry Flavored Jello-O Mix
½ tsp Vietnamese Cinnamon
½ cup Sugar
1 cup chopped pecans, toasted
Honey, to taste
Instructions
- Place oranges and zest into a food processor, pulse two or 3 times, until chopped. Repeat this process with the apples, then the cranberries. Place all chopped fruit into a large bowl.
- Stir in the sugar, Vietnamese Cinnamon, pecans and Jell-O mix into fruit mixture until well combined. Taste and add honey if necessary. Cover and refrigerate.
