Salads
Southern
Yield: 10-12
Author: Tammy Nichols
Cranberry Relish, Aunt Peggy's - Master Cookbook Recipe # 562

Cranberry Relish, Aunt Peggy's - Master Cookbook Recipe # 562

Aunt Peggy's Cranberry Relish is a vibrant, festive addition to any holiday table. This isn't your average canned sauce; it’s a textured, flavor-packed "congealed" salad featuring fresh cranberries, crunchy pecans, and a hint of citrus. It’s the perfect sweet and tangy companion to a savory turkey dinner.

This is recipe #562 in Tammy’s Master Cookbook.

Prep time: 20 minTotal time: 20 min Chilling Time: 4 hrs
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Ingredients

  • 1 lb. fresh cranberries, chopped
  • 1 (3 oz.) pkg strawberry-flavored gelatin
  • 1 (3 oz.) pkg cranberry-flavored gelatin
  • 1 cup sugar (or sweetener of choice)
  • 1-1/2 cups boiling water
  • 1 (20 oz.) can crushed pineapple (reserve the juice)
  • 1 navel orange, peeled and chopped
  • 1/2 cup celery, diced
  • 1/2 cup pecans, chopped
  • 1/4 tsp salt
  • Lemon zest (optional)

Instructions

  1. Prep Work: Begin by chopping your fresh cranberries and the peeled orange. Dice the celery and chop the pecans so everything is ready to go.
  2. Dissolve Gelatin: In a large mixing bowl, combine the boiling water, sugar, salt, and both packages of gelatin. Stir vigorously until the sugar and gelatin are completely dissolved.
  3. Mix in Ingredients: Add the chopped cranberries, orange pieces, diced celery, chopped pecans, and the entire can of crushed pineapple (including the reserved juice) to the gelatin mixture. Add lemon zest if desired. Stir well to combine.
  4. Set: Pour the mixture into a serving dish or a 9x13 inch pan.
  5. Chill: Refrigerate until the relish is completely firm and set. Keep it stored in an airtight container in the refrigerator until you're ready to serve.

Notes

Tammy's Tips

For a lower sugar option, you can use sugar-free gelatins and swap the boiling water for a sweetened fruit juice (like apple or cranberry juice), then omit the 1/2 cup of granulated sugar. This relish is even better when made a day in advance, as it gives the fresh cranberries and orange time to really mellow into the sweet gelatin base. It’s a tradition y'all are going to love!