Cranberry- Pineapple Relish

This recipe is modified from the Festive Cranberry-Pineapple Jello Salad by Jello. (Orginal Recipe is linked)

Ingredients

1 Can of Crushed Pineapple (20 oz)

1 Large Box of Raspberry Jello (5 oz)

1 Can Whole Berry Cranberry (16 oz)

1 Apple Chopped

Orange Juice

Orange Zest

Directions:

Drain pineapple and reserve the juice. To the reserved pineapple juice add enough orange juice to measure 3 cups of liquid and pour into a saucepan. Bring juice to a boil, then add the dry jello mix and stir for 2 minutes until dissolved.

Add the Whole Berry Cranberry and mix.

Place mixture into the refrigerator for about 2 hours until slightly thickened. Then stir in the pineapple and apples.

Then place back into the refrigerator for at least 4 more hours until firm.

Stir and break up the jello before serving.

I make the relish a few days before the holiday. This makes a lot of Cranberry Relish, so the leftovers I freeze for future meals.

What is your favorite type of Cranberry Side to serve during the holidays?

Comments

Menu Planning: #245

NOTE- 1- Click on the picture and get a link to a post sharing the recipe. 2- Although all prices were correct at the time of the blog postings, the current cost of preparation of these dishes may be higher due to inflation and/or location. March USDA Thrifty Food Plan ccording to this plan our family would have a budget of $186.20 per week. Given our health concerns, we struggle to maintain this budget, but I am going to try to make this happen. Cost Saving Tip of the Week: Check your sale flyers for loss leaders. Each week grocery stores advertise specific products at a great price to get you in the store. Recently, I have noticed a very specific time frame for getting these deals. Good luck and happy hunting. Here is what we did this week to make our week easier: Refrigerator Clean Out Pre-cut all vegetables for the week Pulled older items to the front for easier consumption C...

Menu Planning: #250

NOTE- 1- Click on the picture and get a link to a post sharing the recipe. 2- Although all prices were correct at the time of the blog postings, the current cost of preparation of these dishes may be higher due to inflation and/or location. March USDA Thrifty Food Plan According to this plan our family would have a budget of $186.20 per week. Given our health concerns, we struggle to maintain this budget, but I am going to try to make this happen. Cost Saving Tip of the Week: When I purchase fruit for the week, it helps to calculate the cost per serving vs. the cost in general. For example, this week a whole watermelon was on sale for $3.99 each. When it is cut up, the watermelon will yield at least 20 servings which will place the cost per serving at $0.20. Here is what we did this week to make our week easier: Breakfast Options: Hard Boiled Eggs Yogurt Homemade Breakfast ba...

Crocktober Day 3==> Sloppy Joes

The leaves are turning colors and starting to drop. In addition, the weather is turning cool and October is Crock Pot Month. So dust off your slow cookers and start using them to help get dinner on the table this month. My slow cooker is a big asset and gets a lot of use over the fall and winter months. When it is cold outside I use my slow cooker to make soups, stews, sauces, and one-pot meals. Since school is in full swing, I can get my dinner going in the morning when I have more time. Then, dinner is done when I am exhausted and this avoids the desire to eat out. Crocktober is a challenge, to use your crock pot every day in October. Although I will not use my crock pot daily, I will use it more this month and post several recipes. Come along for the month and see what is cooking. Day 3 Our third recipe is homemade Barbeque or Sloppy Joe....

The Sweet Life On A Budget

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