Cranberry Pineapple Relish
A vibrant, sweet-tart cranberry pineapple relish combining fresh cranberries, crushed pineapple, and raspberry jello, perfect as a festive side or holiday treat.
Ingredients
Instructions
- Cook cranberries and water until cranberries crack, then mash.
- Add raspberry jello and sugar; mix well.
- Add crushed pineapple and stir to combine.
- Pour into a mold or dish and let set until jellied.
Tips & Substitutions
For a touch of warmth, consider adding a pinch of cinnamon or nutmeg to the mixture while cooking the cranberries. If you prefer a less sweet relish, reduce the sugar to 1/2 cup. You can also substitute the raspberry jello with strawberry or cherry for a different flavor profile. Ensure your cranberries are fresh and bright for the best results.
Serving Suggestions
This cranberry pineapple relish is a delightful addition to your holiday table, perfect as a condiment for turkey or ham. It pairs beautifully with savory dishes and can be served alongside Sourdough Drop Biscuits for a tasty brunch. Consider garnishing with fresh mint for a pop of color and freshness.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to one week. The relish can be served cold or at room temperature. If you prefer it warm, gently reheat in a saucepan over low heat, stirring occasionally, until warmed through. Be careful not to overheat as it can lose its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Pineapple Relish contains roughly 97 calories, with 1g protein, 26g carbohydrates, and 0g fat. It is a good source of vitamin C (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this relish in advance?
Yes, this relish can be made up to two days in advance. Allow it to set in the refrigerator, and it will develop its flavors as it chills. Just give it a good stir before serving.
What can I use instead of crushed pineapple?
If you don't have crushed pineapple, you can use diced fresh pineapple or even canned pineapple chunks, just ensure to drain the excess juice. This will still provide a nice sweetness and texture to the relish.
Is this recipe suitable for canning?
This relish is not recommended for traditional canning as it contains jello, which may affect its preservation. However, it can be stored in the fridge for a week or frozen for longer storage.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).