This cranberry and pineapple relish is one of my family’s favorite recipes to make every Thanksgiving. I honestly don’t even know where we found this recipe, but it’s delicious and has been one of our Thanksgiving staples. What’s great about this dish is that you can make it a day ahead and just store in your refrigerator until you’re ready to eat.
Last night I was hankering for something sweet, so I pulled a little bowl of this stuff out and topped it with some whipped topping. I added some lemon zest and almonds to the whipped topping for some extra citrus flavor and crunch. It was delicious and very dessert-like, so if you’re looking to go the sweeter route and serve this as a dessert, you have the option!
What’s your favorite cranberry relish recipe to make?
- 1 12oz. package of fresh cranberries
- 1/2 cup sugar
- Water to cover cranberries (about 1 1/2 cups)
- 1 tsp lemon zest
- 1 tsp orange zest
- 1 3oz. package of raspberry gelatin
- 1 can of crushed pineapple, with juice
- whipped cream (optional)
- nuts for sprinkling (optional)
- In a saucepan, combine cranberries, sugar, zests, and water, and bring mixture to a boil. When mixture comes to a boil, turn heat down and boil until cranberries pop (about 8-10 minutes).
- Pour cranberry mixture into a baking dish or deep casserole dish and add the crushed pineapple with juice, stirring to combine.
- Sprinkle the packet of gelatin over the cranberry mixture, stirring to combine thoroughly.
- Cover and refrigerate until set.*
- Top relish with whipped topping and sprinkle with nuts.
*Please Note: This relish will not set as firmly as a jello mold. If you’re looking for a jello consistency, add more gelatin.