So you may have noticed that last Monday there was not a Monday Munchies. Well… that’s because I had been a little busy between holiday parties and holiday fun events, helping my mother with finalizing her house purchase and on a new health program (more about that in the new year but let me say its AWESOME) that I didn’t get to make last week’s Monday Munchies. I’m human, what can I say.
I thought I would finish off the last Monday Munchies of 2015 with a traditional family favorite recipe that appears this time of year like clockwork. It wouldn’t be Christmas without it. My grandmother’s cranberry relish. I’m not sure where she got the recipe or if she made this one up on her own. All I know is it is loved and raved about by all who try it. Its been tweaked and refined through the years and developed into an ever complex and yummy palette full of decadent flavors. Its a pretty easy recipe. I’m sharing a long time family secret but its too good to keep to ourselves any longer.
1 can crushed pineapple in heavy syrup
1 red delicious apple
1 bag of fresh cranberries
1 small box of regular orange jello (with sugar)
1 small box of regular cherry jello (with sugar)
3/4 cups of chopped walnuts
1 cup (or more to taste) of sugar
3 stalks of celery
Putting It All Together:
1. In a food processor, grind the whole orange including the peel until it is the consistency of small chunks. Think a rough grind, not fine grind. Place in large bowl and set aside. Repeat with the apple minus the core, the cranberries, the walnuts and the celery.
2. Add the full can of crushed pineapple with the heavy syrup to the bowl. Mix it all together until well blended.
3. In a sauce pan, dissolve both jello packages using half the total water called for in the directions. For example, if the package calls for two cups of water (1 cold and 1 hot) use only one cup of hot water.
4. Add the jello liquid to the bowl of mixed fruits and nuts.
5. Add sugar and mix in. Taste. It should have some tartness with the cranberries but it should be sweet enough to balance out the tart of the cranberries. If not, add more sugar to your taste. The pineapple and syrup will help with the sweetness, which is why you add the sugar last. Tip: Be aware that you want it slightly sweeter to taste than you want your final relish. It gets less sweet when it sets in the fridge. Always safer to add more sugar than less.
6. Stir it together and place in the refrigerator to set. About an hour in to the setting, mix the relish again to make sure the fruit and nuts are well distributed among the jello.
7. Keep refrigerated until ready to serve. Mix one more time and serve.
Again, its an absolute hit in my family, even with the new members.