Cranberry Relish
(and variations)

1 orange, quartered and seeded
2 c. cranberries
1 c. sugar
1 envelope Knox unflavored gelatine
1 c. bottled cranberry juice

Chop oranges and cranberries. Add sugar and mix. Sprinkle gelatine on 1/2 cup cranberry juice to soften. Place over low heat and stir until gelatine is dissolved. Remove from heat and stir in remaining 1/2 cup cranberry juice and orange and cranberry mixture. Place in refrigerator to jell.

CRANBERRY RELISH VARIATIONS

To 2 cups cranberry sauce add any of the following:
Cranberry Orange Relish: Add 2 tablespoons chopped candied ginger and 2 tablespoons orange rind, cut in thin strips.
Cranberry-Grape Relish: Add 1/2 cup seedless grapes and 2 teaspoons grated orange rind.
Cranberry-Pineapple Relish: Add 1 cup pineapple tidbits and 1/4 cup slivered almonds.
Cranberry-Apple Relish: Add 1/2 cup applesauce, 1/4 cup raisins and 1/4 cup chopped walnuts.

 

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