(note: Tailgate Tuesday posts are special features written for the SideLion Report from the gracious gals of The Thrifty Table. Check in every Tuesday for a new recipe perfect for that week’s tailgate party!)
With the Lions playing on Thanksgiving we thought it would only be appropriate to give you a recipe that you can serve on Thanksgiving. This is a recipe that is shared by both my family and Jennifer’s in-laws. This comes from, I believe, my grandma (it could be farther back than that) but we call it Janet’s Famous Cranberry Relish because I believe it was my mother who perfected it. This will be on my Thanksgiving table this week and I hope it will be on yours too!
Janet’s Famous Cranberry Relish
1 lb. cranberries
1 navel orange
1-2 peeled apples
2 cups sugar
1 large (or 2 small) packages of raspberry jello
3/4 cups boiling liquid (the juices from the cranberry/apple/orange mix; add water, if you don’t have enough juice to make ¾ cup)
Grind together cranberries, orange (including peel – I cut it in small pieces and try to remove all seeds) and apple in food processor. Drain juices, but keep.
In a separate bowl add two cups of sugar and jello. Mix well and then mix in the other ingredients. Refrigerate over night. (It also freezes very well.)