Cranberry Harvest Relish

My mom, Donna Gigliotti Scalzitti, first came across this recipe many years ago in a popular women's magazine. She said it caught her eye because the ingredients were simple, and the steps were easy to do. The family looks forward to it every Thanksgiving, especially Phil, her brother, and Bill, her brother-in-law. The cool tartness of this salad is refreshing alongside the traditional favorites.

1  1/4 cup water, divided
1  6 oz package of Strawberry Jell-O
1  cup sugar
1/2 cup lemon juice (I used fresh, Mom uses the bottled kind)
16 oz cranberries (about 1 1/2 bags fresh, frozen are ok, too)
1  medium unpeeled orange, seeded and quartered
1  tart apple, diced (such as granny smith)
1  cup celery, diced
1  cups walnuts, diced

Method: In a non-reactive saucepan, bring one cup of water to a boil.  Remove from heat, then add the gelatin and sugar until they dissolve completely. Also add the 1/2 cup lemon juice and remaining 1/4 cup of water. Place saucepan in refrigerator. Chill slightly while preparing remaining ingredients. It will take between 30 minutes and two hours to partially set this mixture, depending on how cold your fridge is.

Using a blender or food processor, chop up cranberries and orange segments.  Work in small batches until they are finely diced.  

Place these ingredients in an attractive glass serving bowl. Stir in diced apple, celery, and walnuts.  Fold in refrigerated gelatin mixture when it is about half way set.  Refrigerate overnight, or four hours, until completely set.

Printable version Cranberry Harvest Relish