Ingredients for Raspberry Jello Cranberry Relish
- Raspberry Jell O Gelatin
- Water
- Sugar
- 20 ounces crushed pineapple (approximately 2 cans)
- 1 (12-ounce) bag fresh or frozen cranberries
- 2 medium apples (peeled, cored, and chopped)
- Navel Oranges
- Pecans
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How to Make Raspberry Jello Cranberry Relish
- In a large bowl, combine 3 (3-ounce) boxes of raspberry gelatin and 2 cups of granulated sugar.
- Heat 3 cups of water to a boil. Slowly pour the boiling water over the gelatin and sugar mixture, whisking constantly until completely dissolved.
- Set the gelatin mixture aside to cool slightly.
- In a very large bowl, combine: 20 ounces crushed pineapple (2 cans), 1 (12-ounce) bag fresh or frozen cranberries (chopped), 2 medium apples (peeled, cored, and chopped), and 2 medium oranges (peeled and chopped).
- Stir in 1 cup chopped pecans or walnuts.
- Pour the cooled gelatin mixture over the fruit and nut mixture.
- Gently stir until everything is well combined.
- Cover the bowl and refrigerate for at least 24 hours, or up to 2 weeks, to allow the relish to set completely. Serve chilled and enjoy!
- Optional: For a chunkier relish, chop the apples, oranges, and nuts by hand instead of using a food processor.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
157g
Fat
1g
Carbs
14g