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: #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...

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 #132

Our meals need to be nutritious, clean, flexible, quick and cost effective. Between our work schedules and after school activities, we need to carefully plan our meals so that we do not end up ordering out. The news is very scary at this time because of all the news of meat plants shutting down, grocery stories limiting the amount of meat a family can purchase and all of the talk about a depression on the horizon. We have decided to keep our grocery budget the same, but to economize any way we can. This week we tried to pick up some shrimp that was on sale, but the store was out of shrimp and not expecting to get any more in. We were grateful to find wild caught salmon for the same price, so we picked that up instead for our Mother’s Day Dinner. What did we spend? Week 1: $96.44 Kroger: $96.44 Rebates: $3.55 IBOTTA: $1.35 Kroger Cash: $0.45 Checkout 51: $1.75 ...

The Sweet Life On A Budget

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